Broiled Mediterranean Lamb Chops Feta Chickpea Salad

Author

NuWave

Servings

2

Category

Main Dishes

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

Directions

1. 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.
2. Rub paste on both sides of lamb chops. Marinate for at least 1 hour in refrigerator.
3. Combine all chickpea salad ingredients in a bowl. Mix well.
4. Remove chops from refrigerator and allow lamb to come to room temperature, about 20 min.
5. Preheat Bravo and set to broil at 500°F (TOP only).
6. 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.