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Grilled Lamb Chops with Fresh Herb & Feta Salad

Featured in our 2018 Easter Guide
Scott Phillips

Servings: 4

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.


  • Eight 4-oz. lamb loin chops (each 1-1/4 inches thick)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 small shallot, minced
  • 1 ripe medium tomato, seeded and medium diced
  • 5 small radishes, trimmed and thinly sliced
  • 4 cups loosely packed fresh flat-leaf parsley leaves
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup crumbled feta

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 390
  • Fat (g): 43
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 140
  • Sodium (mg): 380
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 37


  • 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.


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