Grilled Herb Crusted Lamb Chops with Couscous and Feta Cheese

Serving Size: 4

Preparation

Prepare couscous according to package directions. Stir in tomatoes and 4 ounces feta cheese; keep warm.

Brush lamb chops with olive oil and season with salt and pepper; set aside. In small food processor, process rosemary, oregano, garlic and olive oil into smooth paste.
Grill lamb chops over medium-high heat 3 to 4 minutes on one side. Turn and brush cooked side with herb paste; grill about 3 minutes more or until medium rare (145°F) to medium (160°F).

To serve, divide and spoon prepared couscous mixture onto 4 individual serving plates. Arrange 2 lamb chops on top and sprinkle with remaining feta cheese.

Note: Substitute 1 can (15 ounces) chopped tomatoes, if bruschetta is not available.

Ingredients

Couscous and Feta Cheese

  • 1 package (10 ounces) couscous
  • 1 jar (12 ounces) tomato bruschetta
  • 8 ounces herb-flavored feta cheese, divided

Lamb

  • 8 California lamb chops, about 1-inch thick
  • Salt and freshly ground pepper
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon chopped garlic
  • 2 tablespoons olive oil

Category
Entrees