1 garlic clove, smashed
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/2 cup grape tomatoes, halved
1/2 large cucumber, sliced
1/4 cup fresh mint leaves, torn and loosely packed
1 cup (about 6 ounces) Wisconsin Feta cheese, crumbled
12-16 domestic lamb chops, frenched
Additional extra virgin olive oil for drizzling over dish
1. Prepare outside grill for cooking, if using.
2. Place garlic in mixing bowl with large pinch of salt. Add vinegar; mix and slowly whisk in olive oil. Add all remaining ingredients, except lamb, and toss.
3. Season lamb chops liberally to your liking and grill outside or on stove-top to desired doneness and place chops on platter. Top with salad. Drizzle with additional olive oil.
Note For “frenching,” have butcher cut meat away from end of chop so part of bone is exposed. You may also roast or grill 2 racks of lamb and cut into chops.