- PREP TIME:
- 30 minutes plus marination time
- Cook TIME:
- short grilling time
- 10 minutes
- Pairs well with:
- Dancing Bear Ranch, Howell Mountain
These tender, juicy lamb chops, charred on the grill and served with a creamy, tangy sauce of whipped feta, are a perfect foil to the intense, dark fruit flavors and firm tannins found in our Dancing Bear Ranch.
2 racks of lamb, frenched
4 T. olive oil
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
2 tsp. fresh thyme, leaves picked from stems
3 cloves garlice, mashed
salt and pepper
4 oz. feta, packed in brine
5 T. Greek yogurt
1 ½ T. olive oil
Cut lamb into individual chops and place in a shallow dish. Rub with the olive oil, rosemary, oregano, thyme and garlic and season with salt and pepper on both sides. Cover with plastic and marinate in the refrigerator overnight.
To make the whipped feta, crumble the feta into the work bowl of a food processor. Add the yogurt and olive oil and pulse until light and creamy, stopping to scrape down the sides a couple times to process evenly.
Remove the lamb from the refrigerator and allow to come to room temperature. Place on a hot grill. Grill for a minute or two on the first side until brown. Turn and cook for another minute to brown on the other side and cook until medium rare or desired doneness. Serve with a spoonful of the whipped feta.
Enjoy with a glass of Cakebread Cellars Dancing Bear Ranch.