1 cuphalved lengthwise and thinly sliced cucumbers
1 tbsproughly chopped fresh mint leaves
½ cupextra-virgin olive oil
¼ cupwhite wine vinegar
dashSea salt and black pepper, to taste
3 headsBoston Bibb, Romaine, or Red Leaf lettuce, washed, dried, and separated into leaves
1In a large bowl, mix the olive oil, parsley, rosemary, oregano, garlic, and lemon juice. Season with salt and pepper. Add the loin chops and toss to coat liberally. Let the lamb marinate for 30 minutes to 1 hour.
2Heat a grill on high and grill the marinated loin chops for 2 to 3 minutes per side until medium-rare.
1Mix together the feta, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt, and pepper.
1Divide the lettuce leaves among the plates and arrange lamb chops on top. Garnish each with a spoonful of feta salad.
30-60 minutes marinate time
Recipe and image provided by the American Lamb Board