A delicious lamb chop recipe!

Grilled Lamb Loin Chops with Fresh Herbs, Arugula, and Mustard Meyer Lemon Vinaigrette.


We believe in giving credit where credit is due! This delicious lamb chop recipe was inspired by a Bobby Flay recipe from the book, Grill It. A great book for your library!

We have changed this recipe for grilled lamb chops up to our taste, added some bright citrus flavors and the Feta cheese.

In this delicious lamb recipe I really enjoy the flavor of lamb chops with Arugula, the peppery character of the arugula just works really nicely. This dish combines the classic flavors of the fresh herbs, mustard, the peppery arugula and a touch of Feta cheese for a modern classic lamb dish. It is also a very easy, and elegant way to serve grilled lamb chops. Great for entertaining or a nice dinner at home!


Serves 4

12 – 16 Lamb Loin Chops ¾ or 1 inch thick. Well trimmed no more that 1/8 inch fat

8 ounces baby Arugula, if the have long stems, pick the stems for nice leaves.

3 ounce Feta cheese, I like the French or Israeli Feta for this dish.

Marinade

¼ cup Olive Oil

2 tablespoons fresh finely chopped Rosemary

2 tablespoons fresh Basil finely chopped

1 tablespoon Herbs de Provence or Thyme if unavailable

1 Meyer Lemon juice about 2 tablespoons.

1 teaspoon Meyer Lemon Zest finely grated or micro planed

Kosher salt & Black Pepper to taste

Mustard Meyer Lemon Vinaigrette

¼ cup White Wine Vinegar

1 teaspoon Meyer lemon Zest, yellow part only

1 teaspoon course Dijon mustard or Meaux mustard

2 cloves Garlic finely chopped

1 teaspoon Honey

¼ teaspoon Kosher salt

¼ teaspoon freshly ground Black Pepper.

Combine all and whisk well. Taste to adjust balance of acid, if too tart add a little more honey.

Directions

Make the marinade and allow the chops to marinate for up to 4 hours.

Prepare you grill, one side for medium high direct heat, the other for indirect. While your grill is heating up, make the vinaigrette and prepare the Arugula.

On the hot side of the grill mark your chops nicely with a criss-cross pattern. Then move them to the indirect heat side, cover. Cook your chops to medium rare or medium, they tend to be dry if well done.

Remove them from the grill. While the chops are resting, place a bed of arugula on your plates, and then place the chops on top. This will wilt the arugula slightly, which is desired. Dress the chops with the vinaigrette and top with crumbles Feta.

Done!

I like to serve this with a nice Rhone blend wine like a GSM, Grenache, Syrah, Mourvedra or just a really nice Syrah.

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