Instructions
- In a large bowl whisk all the marinade ingredients. Reserve 2 tablespoons for the salsa.
- Put the lamb chops in the bowl with the marinade and turn to coat. Marinate at room temperature for 30 minutes to 1 hour before grilling.
- In a medium bowl combine the red pepper, onion, olives, parsley, mint, and lemon zest. Add the 2 tablespoons reserved marinade and stir to combine.
- Prepare the grill for direct cooking over high heat [(conversion imperial=”450° to 550°F” metric=”230° to 290°C”]).
- Prepare the grill for cooking over high heat (500°F) .
- Brush the cooking grates clean. Grill the chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the chops registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest the chops at room temperature, indoors, for 3 to 5 minutes.
- Brush the cooking grates clean. Grill the chops over high heat, with the lid closed, until the center of the chops registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest the chops at room temperature, indoors, for 3 to 5 minutes.
- Arrange the chops on a serving platter or individual serving plates. Spoon the salsa over and around the chops. Sprinkle the feta over the chops and salsa. Drizzle with additional olive oil, if desired.
Marinade
Salsa
Special Equipment
- instant-read thermometer
Take your grill anywhere
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