A Year in the Kitchen with Nigel Slater: April's Thyme & Feta Lamb Chops

April 30, 2009 · 9 comments

in lamb,nigel slater

I’m a little  bummed about this month’s In the Kitchen with Nigel.  It’s not that this dish wasn’t great – it was. I mean, how can you go wrong with lamb?  And feta?  Umm…you can’t.  See, look? Mmm.
 

 

The reason I’m bummed is because, from the moment I picked this book up, I drooled over 3 recipes for baked goods I really, really wanted to try likerightthenandthere. All of them were in the month of April, and I just decided to wait since I was in sweets overload at the time, anyway.  Well, here we are in April, and I really want to make the  lemon-frosted pistachio cake, bramley apple shortcake, and orange & lemon cheesecake.   I WANT TO MAKE THEM ALL.  But, of course, my oven doesn’t work.  &*^$%(!!

I don’t even really know my neighbors but I seriously considered asking one of them if I could borrow their oven for a while. I think that, especially for the pistachio cake, the strange look they’d give me would be worth it.  

But, I guess those will have to wait. I am really glad I made this recipe, though. This isn’t out there, or complicated, or anything like that. In fact, replace the thyme with a little dried oregano and that’s pretty much how I always make my lamb chops. But just the simple addition of the feta makes these so great.  It gets nice and warm, the saltiness plays so well with the crispy chops and the lemon, and it just makes this dish a little more special. 

Of course, I did stray from the recipe a bit.  I didn’t grill these, for one, and opted to pan-fry them instead, being that it’s the one cooking method currently functioning.   The original recipe calls for loin chops, but I used frenched rib chops.  As you know, I moved recently, so I checked out a closer butcher, and this was all they had–not that I don’t enjoy rib chops.  But, my old butcher has a better selection so if I’m looking for anything a little different, I’ll have to just keep going there (which is fine by me – it’s still close and I love them!).

The original recipe also calls for mint and, well, I’m not a huge fan. It’s okay and all, but it’s not a favorite herb of mine to use in savory dishes.  This may sound surprising being that I’m Greek and all. I’ve found that the use of mint in Greek cuisine is quite regional, and my own family didn’t really use it much.  I would rather save it for mojitos, personally. :) But if you want to add it, add a chopped tablespoon to the feta-thyme mixture.

We had this with some bulgur and spinach. I added a little thyme (and toasted pine nuts) to the bulgur and lemon juice to the spinach, to echo the flavors in the chops.  This was a really great meal.  It always feels like a treat to eat lamb chops at home – especially during the week!
 

Thyme and Feta Lamb

Serves 2
Adapted from Nigel Slater

4-6 lamb chops 
Juice of half a lemon 
1 Tbsp. olive oil, plus extra for drizzling
1 Tbsp. chopped fresh thyme, divided
1 clove garlic, crushed
1 oz. feta, crumbled
salt and pepper 

In a small baking dish, whisk together the lemon juice, olive oil, 1/2 Tbsp. of thyme, garlic  and salt & pepper.  Add the lamb chops, coating with the mixture, and allow to marinate for an hour.

Preheat a pan over medium heat (or your grill. or your broiler) and add the chops, cooking about 3-4 minutes per side, depending on thickness (and how done  you like them). Place onto a plate or platter. Meanwhile, mix together the feta and the remaining thyme. Top the chops with the feta-thyme mixture and a glug of olive oil to finish them off.

Related Articles:



{ 9 comments… read them below or add one }

Joelen April 30, 2009 at 9:18 am

These look wonderful! I love lamb and wish I could cook it more often (but the hubs isn’t big on too much red meat.) Now what’s with the oven not working?! Hope that gets fixed soon because baked recipes sound delicious!!

Reply

Kanella April 30, 2009 at 9:33 am

You could never go wrong with lamb and feta and this looks delicious. Pistachio cake sounds really good and hopefully the required measuring tools are standard as opposed to the trusted K cup :)

Reply

truenorth67 April 30, 2009 at 11:17 am

No worries about the mint…I met a Greek who doesn’t like FETA!

The lamb’s still rockin’ with thyme and it’s embodiment of Greek food…lamb, cheese, herbs…m’aresei!

Reply

Kerstin April 30, 2009 at 6:34 pm

I love feta! I’ve actually never cooked lamb at home before, and I think I need to try it – this looks like such a great flavorful recipe that is fairly simple!

Reply

Cara April 30, 2009 at 9:20 pm

I totally agree that lamb at home during the week is a treat! I have some boneless leg in the freezer that I was going to cut up, skewer, and grill tonight. Took the lamb out of the freezer last night and put it in the fridge. Then I realized this morning that Ben has a softball game tonight and wouldn’t be home! I’d be such a bad wife if I made it just for myself. Back in the freezer it went, hopefully it was not thawed enough to matter!

Reply

Juliana May 2, 2009 at 3:05 pm

Lamb, I am not a big fan of it…but the one that you feature looks very tempting…with feta cheese, I really should try it! Great pictures.

Reply

restaurant menu design May 4, 2009 at 10:14 am

I haven’t had lamb in forever, you’re right you can’t go wrong with lamb and feta! This looks extremely tasty. I’m going to step away now before I start drooling on my keyboard.

Reply

Ross@chicago web design company April 13, 2010 at 11:54 am

Yum…this is fabulous. Mouth watering, and as tempting as it looks. I can’t wait to try it. Thanks for sharing the recipe.

Reply

Ross@chicago web design company April 13, 2010 at 11:57 am

Yum…this is fabulous. Mouth watering, and as tempting as it looks. I can’t wait to try it. Thanks for sharing the recipe. I think the photographer is also cool.

Reply

Leave a Comment

Previous post:

Next post: