Can you believe we are in the first full week of August? This summer is buzzing by, not that I mind the advance on the calendar toward cooler weather but wow…..August already.
This is the time of year we would take our son to the school’s open house and meet his teachers and see his classroom. (That was almost 20 years ago). It’s also the time of year we would drop him at band camp loaded down with saxophone, lunch and a large jug of water. (That was just 10 years ago.)
Ok, I am getting lost in reminiscing and forgot about the fantastic lamb dinner we had. The theme this week at I Heart Cooking Clubs is Moreish – as in I want more, please, another helping for me!
From Nigel Slater’s book Kitchen Diaries I present Thyme and Feta Lamb. It’s so good you will want more. I can only eat two chops, especially with the appetizer and sides we had with this meal.
Thyme and Feta Lamb
from The Kitchen Diaries
Ingredients and method:
12 small lamb chops (I used 8 thick ones)
2 TB lemon juice
2 TB olive oil
3 garlic cloves, crushed
Approx.. 2 TB fresh thyme leaves
¼ lb. Feta cheese
Small handful of mint leaves, chopped
Place lamb chops in a small dish. Squeeze the lemon and add to olive oil and thyme. Add garlic and sea salt. Now let lamb marinate I this gooey mixture for at least one hour.
Grill the lamb (Doug grilled over a charcoal fire) and when done remove to plates. Now add a bit of thyme and feta to the hot chops.
We served the lamb chops with golden buttery potatoes, asparagus and eggplant caviar
This is my contribution to this weeks theme Moreish at I ♥ Cooking Club. Join in, it's a fun and friendly group!
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