INGREDIENTS
- 8 lamb loin chops
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can garbanzo beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1/2 cucumber, sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3/4 cup Kalamata olives, pitted and halved
- 3/4 cup crumbled feta
- Fresh parsley and mint, torn
- Zest and juice of 2 lemons
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
DIRECTIONS
Rub the lamb chops with olive oil, garlic, thyme, salt, and pepper. Let sit at room temperature for 30 minutes, or refrigerate up to 4 hours.
Whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, and honey for the dressing.
Combine the beans, cucumber, tomatoes, red onion, and olives in a large bowl. Toss with half the dressing and let sit while the lamb cooks.
Grill the chops over high heat for 4-5 minutes per side, until well seared and cooked to your liking. Let rest 5 minutes.
Fold the feta, parsley, and mint into the salad. Serve the chops alongside, with extra dressing on the side.
Note: USDA recommends lamb be cooked to an internal temperature of 145°F with a 3 minute rest.
Browse more chops and loin cuts in our lamb selection.