Herb Crusted Broiled Lamb Chops with Couscous & Feta Cheese

  • 4 California Lamb rib or sirloin chops, about 1 1/4-inch thick
  • Salt and freshly ground pepper
  • 2 Tbsp fresh rosemary leaves
  • 2 Tbsp fresh oregano leaves
  • 2 cloves fresh garlic
  • 2 Tbsp olive oil
  • 1 - 12 oz. package couscous
  • 1 fresh tomato, diced
  • Fresh parsley
  • 1/2 cucumber, seeded and diced
  • 8 oz. herb flavored feta cheese
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Heat broiler for 15 minutes. Season chops with salt and pepper.

Meanwhile, in small food processor, process rosemary, oregano, garlic and olive oil into a paste.

Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side. Remove broiler pan from oven and brush herb coating on top of chop.

Return broiler pan with chops to oven, coated side up and continue cooking 2 to 3 minutes until chops reach desired doneness. (If coating begins to burn lower rack). Remove chops and cover; let rest for 5 minutes.

Meanwhile, prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and 4 oz. herb feta cheese. Sprinkle remaining cheese on chops and serve immediately.

Servings: 4 to 6
Submitted by: Recipe Group Member