Grilled Lamb Chops Recipe by Chef Michael Symon

lamb chops

🥗Healthier: chicken breasts

💰Cheaper: pork chops

Chicken is lower in fat, while pork is often more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Smash a garlic clove and add a pinch of salt to it.

Prepare a traditional Greek vinaigrette with one part red wine vinegar and two parts extra virgin olive oil, whisking it together.

Taste the vinaigrette to ensure it's perfect.

Cut grape tomatoes in half or use heirloom tomatoes, depending on what’s sweetest.

Dice cucumber into equal parts and add to the salad.

Tear fresh mint into the salad without chopping it to release its oils.

Toss the salad ingredients together with the vinaigrette.

Cook the lamb chops to medium-rare, leaning towards medium for more rendered fat.

Slice the rested lamb chops, ensuring the juices have gone back into the meat.

Plate the lamb chops and top with the Wisconsin feta salad.

Drizzle extra virgin olive oil over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary