Grilled Baby Lamb Chops with Feta and Zogghiu Mint Sauce

In general, you really can't go wrong with lamb chops, but I was surprised by how much I loved the sauce and feta combination. It's bright and tangy and pairs perfectly with the lamb without taking away from any of the lamb flavors. Best of all? This sauce comes together quickly and the lamb doesn't require any pre-planning, making this a great option for a quick and easy meal that doesn't taste like you were being lazy.

One small note for below. I found that the weight on the herbs seemed a little off relative to the volume measurements. I ended up doing around 20g each of the herbs (which seemed like more than a cup!). For the two of us, we ended up with plenty of extra sauce. I don't know if the discrepancy is due to my scale not handling increases in small amounts of weight well or whether it's an issue with the book's conversion.

One year ago: Parsley and Barley Salad
Two years ago: Pan Grilled Sea Scallop
Three years ago: Pinon Breaded Chicken with Ancho Chile Cranberry Sauce
Four years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Five years ago: Asparagus, Goat Cheese, and Lemon Pasta

Grilled Baby Lamb Chops with Feta and Zogghiu Mint Sauce (from the Cheesemonger's Seasons)

Ingredients
Sauce
1 1/2 cups / 45g loosely packed mint leave
1 1/2 cups / 45g loosely packed parsley leaves
2 small garlic cloves
sea salt and pepper
6 tbsp / 90 ml extra-virgin olive oil
3 tbsp fresh lemon juice
Rest
16 baby lamb chops
2 tbsp extra virgin olive oil
sea salt and pepper
4 oz / 115g feta

1. To make sauce, combine mint, parsley, garlic, 1/2 tsp salt, and a few grindings of pepper in a mortar and crush to form a thick paste. Add olive oil and continue working until creamy. Add lemon juice and stir to mix. (Alternatively, you can take the easy way and do this in the food processor although the author implores you not to. If you do so, as I did, you'll likely want to add a bit of oil to the herbs from the start.)
2. Preheat a grill (or you can pan-fry).
3. Rub the chops with olive oil and season with salt and pepper.
4. Cook chops over high heat for 2 minutes on each side for medium-rare.
5. Transfer to a serving platter, drizzle with zogghui while still hot, crumble feta over the entire dish, and serve.