A fast dinner to grill, accented by fresh summery cucumbers.
Grilled Lamb Chops with Cucumber, Oregano and Feta
- 4 lamb shoulder or rib chops, about 1 inch thick
- 6 Kirby cucumbers
- 1 tablespoon fresh oregano leaves
- 4 ounces crumbled feta cheese
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
Preheat a grill to medium-high heat. Lightly oil the grill grates.
Blot dry the lamb chops with a paper towel and season with salt and pepper. Place on the hot grill and cook until desired doneness, 6 to 8 minutes per side for medium-rare.
Meanwhile, halve and thickly slice the cucumbers and combine them in a large bowl with the oregano, feta, olive oil, and vinegar. Season the cucumber salad with salt and pepper, and serve with the lamb chops.
Yield: 4 servings.
Source: Twenty-Dollar, Twenty-Minute Meals for 4 People by Caroline Wright.
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.