12 Cedar Springs or Shepherd’s Pride loin chops
1-1/2 cups Extra virgin olive oil
1/4 cup Flat leaf parsley, leaves only, finely chopped
1 tablespoon Rosemary sprigs, finely chopped
1/4 cup Oregano leaves, fresh, finely chopped
8 Garlic cloves, chopped
1/4 cup Lemon juice
Sea salt and cracked black pepper to taste
1/2 cup Feta cheese crumbles
1 cup Teardrop or grape tomatoes
1/2 cup Kalamata olives
1/2 cup Red onion, sliced
1 cup Cucumbers, halved lengthwise, thinly sliced
1 tablespoonMint leaves, torn or rough chopped
1/2 cup Extra virgin olive oil
1/4 cup White wine vinegar
Sea salt and black pepper to taste
3 heads separated into leaves – Boston Bibb, Romaine or Red Leaf lettuce,
In a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice. Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit for 30 minutes to 1 hour. Grill lamb loin chops 2 to 3 minutes per side until medium-rare.
Mix together feta cheese, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt and pepper.
To serve: Garnish lamb with feta salad atop leaf cups.
Recipe and image provided by the American Lamb Board