
Makes 12 individual appetizer servings
Lamb Marinade:
1/2 cup | 125 mL
olive oil
2 tbsp | 30 mL
balsamic vinegar
2 cloves garlic, minced
2 tsp | 10 mL
Dijon mustard
2 tbsp | 30 mL
fresh mint, chopped finely
1 tbsp | 15 mL
fresh oregano, chopped finely or
1 tsp | 5 mL
dried oregano
1/2 tsp each | 2 mL
salt and pepper
1 pkg | 8 chops
French cut lamb chops
Feta Bean Dip:
1 pkg | 150 g
Tre Stelle® Crumbled Feta Garlic and Herbs
1 tbsp 15 mL Olive Oil
1 15-ounce can cannellini (white kidney beans), drained
2 tbsp | 30 mL
fresh lemon juice
1 large garlic clove, peeled and chopped
1/2 tsp | 2 mL
ground cumin
1 tbsp | 15 mL
fresh mint, chopped finely
1 tbsp | 15 mL
fresh oregano, chopped finely
1 tsp | 5 mL
lemon peel, grated
In a large glass or plastic bowl blend the olive oil, balsamic vinegar, garlic, mustard, mint, oregano and salt and pepper. Mix to combine and place lamb chops in the mixture. Cover, and marinate in the refrigerator for about 2 hours or overnight until ready to use. Meanwhile make the dip. Pureé all dip ingredients in a food processor until smooth. Transfer dip to a bowl, cover and refrigerate until ready to use.
Preheat an outdoor or indoor grill to high heat, remove chops from marinade and grill 5 minutes per side until cooked to desired doneness. Discard remaining marinade.
Serve lamb chops with dip on the side or place a mound of dip on single serving dishes and top with a single lamb chop.
Created By: Tre Stelle® Kitchen