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.
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