Name: Broiled Mediterranean Lamb Chops Feta Chickpea Salad
Yield: 2
Ingredients: 2 cloves garlic (crushed); 1 T fresh rosemary leaves; 1 T fresh thyme leaves; Pinch cayenne pepperto taste; sea salt; 2 T extra-virgin olive oil; 6 lamb chops, about 3/4-inch thick; 1½ c chickpeas (canned drained and rinsed); ½ c feta cheese, crumbled; 1 zucchini, medium dice; ¼ c Greek olive (pitted cut in half); 10 grape tomatoes, halved; ½ c extra-virgin olive oil; 2 T white balsamic vinegar; Sea salt to taste; Freshly ground black pepper to taste

Broiled Mediterranean Lamb Chops Feta Chickpea Salad

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

2 servings

Author

NuWave

Image of Broiled Mediterranean Lamb Chops Feta Chickpea Salad

Ingredients

2 cloves garlic (crushed)
1 T fresh rosemary leaves
1 T fresh thyme leaves
Pinch cayenne pepperto taste
sea salt
2 T extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Chickpea Salad

1½ c chickpeas (canned drained and rinsed)
½ c feta cheese, crumbled
1 zucchini, medium dice
¼ c Greek olive (pitted cut in half)
10 grape tomatoes, halved
½ c extra-virgin olive oil
2 T white balsamic vinegar
Sea salt to taste
Freshly ground black pepper to taste

Directions

Place garlic, rosemary, thyme, cayenne, and salt in a blender or food processor. Pulse until combined. Pour in olive oil and pulse into a paste.
Rub paste on both sides of lamb chops. Marinate for at least 1 hour in refrigerator.
Combine all chickpea salad ingredients in a bowl. Mix well.
Remove chops from refrigerator and allow lamb to come to room temperature, about 20 min.
Preheat Bravo and set to broil at 500°F (TOP only).
Spray the enamel baking pan with cooking spray. Add chops to the pan and cook for about 4 min. Flip and cook for an additional 4-5 min. for medium-rare. Remove. Plate and serve with chickpea salad.

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