Yield: 12 servings.
12 American Lamb loin chops
1½ cups extra virgin olive oil
¼ cup flat leaf parsley, leaves only, finely chopped
1 Tbsp. rosemary sprigs, finely chopped
¼ cup oregano leaves, fresh, finely chopped
8 garlic cloves, chopped
¼ cup lemon juice
to taste, sea salt and cracked black pepper
½ cup feta cheese crumbles
1 cup teardrop or grape tomatoes
½ cup kalamata olives
½ cup red onion, sliced
1 cup cucumbers, halved lengthwise, thinly sliced
1 Tbsp. mint leaves, torn or rough-chopped
½ up extra virgin olive oil
¼ cup white wine vinegar
to taste, sea salt and black pepper
3 heads Boston bibb, romaine, or red leaf lettuce, separated into leaves
For lamb: In a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice. Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit for 30 minutes to 1 hour. Grill lamb loin chops 2-3 minutes per side until medium-rare.
For salad: Mix together feta cheese, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt and pepper.
To serve: Garnish lamb with feta salad atop leaf cups.