Lamb Chops with Olives, Tomatoes and Feta Cheese

I have had several requests for “no fuss” Valentine’s Day dinner ideas so I have dedicated this week to dishes that are easy to pull together, but worthy of the “special occasion” label. Filet, lobster, risotto, truffle oil, and champagne are all likely ingredients associated with a dressed up dinner, but to kick off the week I will share the star of my Valentine’s Day dinner this year…lamb. My husband and I both love lamb loin chops, but we do not eat them on a regular basis as they are a rather expensive cut of meat. These perfectly marbled cuts resemble mini T-Bone steaks and are usually found in 4-6 oz cuts (including the bone), so I allow 2 chops per person. This recipe has always been a favorite of mine because the ingredients and preparation are both simple but the end result is fantastic. The brininess of the olives, saltiness of the feta and freshness of the tomatoes create a wonderful Mediterranean flavor that perfectly complements the rosemary and garlic flavored lamb. I have allowed for a medium rare lamb chop, so if you prefer you lamb cooked more than that, then the cooking time will need to be adjusted. I serve this lamb with roasted potatoes and a spinach salad or steamed haricot verts for a complete meal.

Adapted from Bon Appétit | May 1998

Yield: Serves 2

Ingredients
½+ tablespoon chopped fresh rosemary
1 clove of minced garlic
4 1-inch-thick loin lamb chops

Salt and pepper

1/4 cup chopped seeded tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped pitted Kalamata olives or other black brine-cured olives

Directions

Bring the lamb chops to room temperature by sitting out for 20-30 minutes. Press garlic and rosemary onto both sides of lamb chops; sprinkle with salt and pepper.

Mix the tomatoes, feta and olives together and set aside.

Heat a cast iron skillet to medium-high heat and add 1 tablespoon of olive oil to the pan.

Add the lamb chops and cook 2-3 minutes per side or until meat registers 145 degrees.

Remove from the pan and tent with foil. Allow the meat to rest for 5 minutes prior to serving.

Serve two lamb chops per person, topped with the tomato/olive/feta mixture.