Grilled Lamb Chops Topped with Goats Cheese

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Grilled Lamb Chops Topped with Goats Cheese
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25 min.
ready in 53 min.
Ready in


For Lamb Chops
8 lamb chops
salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps melted butter
1 ½ cups Goat cheese sliced (may substitute your favorite cheese)
For Couscous
4 Tbsps unsalted butter
3 cups Chicken broth
kosher salt (to taste)
freshly ground Black pepper (to taste)
1 ½ cups Couscous
For Salad
2 cups mixed greens
2 cups Watercress
½ cup Red onions (thinly sliced)
2 Tomatoes (rinsed; trimmed and diced)
1 small Zucchini (rinsed; trimmed and sliced)
½ cup pitted Kalamata Olive (drained)
1 cup crumbled Feta
0.333 cup Vinegar
0.333 cup olive oil
kosher salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Goat cheeseFetaWatercressolive oilsaltTomato

Preparation steps

Preheat broiler to high heat.
Season the lamb chops on both sides with salt and pepper. Place the chops on a rack in a broiler pan and place them under the broiler, the tops of the chops should be about 4-inches / 10 cm from the heat source. Cook for 3 to 4 minutes or until nicely browned. Turn the chops and continue cooking on the second side 3 to 4 minutes. Brush the top of each with a little melted butter.
Top each chop with cheese. Drizzle the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is nicely browned and melted, about 2 minutes or less. Serve with couscous and a side salad.
For Couscous:
Melt butter in a large skillet. Add the chicken broth, salt and pepper. Increase heat and bring the chicken broth to a boil. Remove stock from heat and add the couscous. Cover and let sit for 10 minutes. Fluff with fork and serve.
For Salad:
In a large bowl, combine mixed greens, watercress, onion, tomatoes, zucchini, olives and feta. In a small bowl, combine vinegar. olive oil, salt and pepper. Whisk to thoroughly combine. Drizzle over salad mixture and gently toss to distribute. Serve.