Grilled Lamb Chops with Tre Stelle^® Feta Bean Dip

This super creamy, feta cannellini bean dip is so good, you might forget to serve it with the lamb chops! Rightfully a perfect combination when served together as an appetizer when you want to impress your guests!

Cheese: Feta Course: Mains

Makes 12 individual appetizer servings

INGREDIENTS

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

PREPARATION

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.