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Recipe for the day: Greek lamb chops | Lifestyle

The one time we bought lamb chops still sticks with me because they were divine that night. Served with crumbled feta on top. It is not light, but it is very tasty!

Thyme and rosemary

Lamb chops don’t ask for much, but they do have a few favorite ‘partners’; if you spoil them with rosemary and thyme, they will soon be fine. Garlic is also welcome at their party. Use a food processor to finely chop the rosemary, thyme, and garlic. Use the pulse setting to add the olive oil and season the marinade with salt and pepper. Rub the marinade over the lamb chops and let it steep for 20 minutes.

Fry the lamb chops with a little oil over medium heat for 3-4 minutes on both sides and let them rest under aluminum foil for a few minutes. Crumble some feta over the chops, serve with tzatziki (make it a bit thinner) and fried potatoes.

Necessary for 4 people

– 8 lamb chops

(400-500 gr)

– 2 cloves of garlic

– 1 tbsp chopped fresh

rosemary

– 1 tsp chopped fresh

thyme leaves

– 2 tbsp extra virgin olive oil

– 200 grams of feta

– Salt pepper

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