Categories: Meals
Ingredients
- 1 Shallot
- 2 Dill Sprigs
- 1 Persian Cucumber
- 1 Lemon
- 1 Roma Tomato
- 20 oz. Lamb Loin Chops
- 1/2 cup Basmati Rice
- 4 oz. Greek Yogurt
- 1/2 oz. Feta Cheese
Directions
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Peel and halve shallot. Slice half into thin strips and separate strips. Mince other half. Mince dill. Trim cucumber and cut half into thin slices on an angle. Grate other half on largest holes of a box grater. Zest lemon, halve, and juice. Core tomato and cut into ¼" rounds. Cut rounds into half-moons. Pat lamb chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Bring a medium pot with rice, minced shallot, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Stir in dill (reserve a pinch for garnish) and set aside. While rice cooks, make sauce.
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Combine yogurt, feta, grated cucumber, 1 tsp. lemon zest, a pinch of salt in a mixing bowl.
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Lightly coat outdoor grill or grill pan with cooking spray and heat over medium heat. Place lamb chops on hot grill. Cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 6-9 minutes per side. Remove chops to a plate and rest 5 minutes.
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In another mixing bowl, combine tomato, sliced cucumber, sliced shallot (to taste), 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.
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Scoop dill rice on a plate. Place lamb chops next to rice. Serve salad and creamy feta sauce alongside. Garnish rice with remaining dill.