Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Greek-Style Lamb Chops
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- #37113
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 clove garlic, mashed
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon grated lemon peel
2 lamb shoulder chops (5 ounce size)
1 small plum tomato, cut into 4 slices
1 ounce feta cheese, crumbled
directions
Mash together garlic and salt to form a paste. Add lemon juice, oil, thyme, pepper and lemon peel and continue to mash until well combined. Set aside.
On rack in broiling pan broil lamb chops until browned on top, about 5 minutes. Turn chops over and spread each chop with 1/4 of the thyme mixture; broil until browned, 4 to 5 minutes longer.
Set 2 tomato slices on each chop, then top each with 1/2 ounce feta cheese and half of the remaining thyme mixture. Broil until cheese softens and is glazed, about 2 minutes.
added by
culinarycafe
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 12, 2013
I tripled the recipe to serve 6 and grilled the lamb chops instead of broiling. It was very good and everyone enjoyed them.