April 10, 2023

Herbed Greek Loin Chops with Feta Salad


Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 12 American Lamb loin chops
  • 1-1/2 cups extra virgin olive oil
  • 1/4 cup flat leaf parsley, leaves only, finely chopped
  • 1 tablespoon rosemary sprigs, finely chopped
  • 1/4 cup oregano leaves, fresh, finely chopped
  • 8 garlic cloves, chopped
  • 1/4 cup lemon juice
  • Sea salt and cracked black pepper, to taste 


  • 1/2 cup feta cheese crumbles
  • 1 cup teardrop or grape tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup red onion, sliced
  • 1 cup cucumbers, halved lengthwise, thinly sliced
  • 1 tablespoon mint leaves, torn or rough chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • Sea salt and black pepper, to taste
  • 3 heads Boston bibb, romaine or red leaf lettuce, separated into leaves


For the Lamb:  Brush lamb lightly with olive oil; season with salt and pepper.  Grill until marked; brush on a thin coat of mustard.  Press herb crust mixture onto lamb; roast at 350°F to 400°F for about 10 minutes until medium-rare. 

For the Crust:  In a bowl, combine parsley, rosemary, mint, thyme, lavender, garlic, bread crumbs and olive oil; mix together well, until there are no “clumps.” 

For the Huckleberry Sauce:  In a hot saucepan, add port; reduce by half.  Add stock; reduce by about one-third over medium heat.  While reducing, add thyme, bay leaf and sage; season with salt to taste.  Add butter.  Before spooning sauce on plate, add huckleberries. 

Serve with roasted mushrooms and sweet potato puree.

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