In Greece, the favorite way to season lamb is the simplest, with a little extra-virgin Greek olive oil, garlic and lemon juice. Topping these lamb chops with roasted tomatoes and sheep’s milk cheese lends a slightly sweet and rich note to every tender bite.
LAMB
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
4 garlic cloves, minced
2 tablespoons dried marjoram or oregano
1 tablespoon dried rosemary
3 (1 1/2-lb.) racks of lamb, cut into individual chops (about 24)
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
TOMATOES
6 large ripe but firm tomatoes, cut into 8 wedges
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
2 tablespoons sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
GARNISH
4 oz. firm aged sheep’s milk cheese, such as Greek kefalograviera or kefalotyri, or Gruyère cheese, shaved*
4 cups fresh arugula leaves
1. In large bowl or resealable plastic bag, whisk together 1/2 cup oil, lemon juice, garlic, marjoram and rosemary. Add lamb chops; toss to coat. Cover and refrigerate at least 1 hour or up to 3 hours.
2. Meanwhile, heat oven to 400°F. Place tomatoes, skin side down, on lightly oiled rimmed baking sheet. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and sugar; drizzle with 2 tablespoons oil and vinegar. Bake 30 to 35 minutes or until tomatoes are wrinkled and just beginning to char. Cool, saving accumulated juices.
3. Heat grill. Remove lamb from marinade; discard marinade. Sprinkle lamb with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush grill grate with oil. Place lamb on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 6 minutes for medium-rare or until of desired doneness, turning once.
4. Place tomatoes in center of serving plates; arrange lamb over tomatoes. Top with cheese. Arrange arugula around lamb; drizzle with reserved tomato juices.
TIP *Shave cheese with vegetable peeler.
8 servings
PER SERVING: 330 calories, 21.5 g total fat (7 g saturated fat), 24 g protein, 10.5 g carbohydrate, 80 mg cholesterol, 315 mg sodium, 2 g fiber
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