If you haven’t fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.
In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.
Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130°F for medium rare or 140°F for medium, 10 to 14 minutes.
Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.
Serve with New Potatoes with Butter, Shallots & Chervil.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?