INGREDIENTS:
In a large bowl, whisk together 1 cup oil, 1 cup wine, rosemary, allspice and bay leaf. Cover lamb with marinade and refrigerate overnight.
In a separate bowl, combine remaining oil and wine with garlic. Mix well and pour over feta cheese. Marinate cheese overnight.
Broil chops 5 to 7 minutes per side. Just before second side is done, place a small mound of cheese on each chop and return to broiler. Cook until cheese melts.
SERVES: 4
- 2 cups olive oil, divided
- 2 cups dry white wine, divided
- Dash of fresh rosemary
- 4 whole allspice
- 2 bay leaves
- 2 garlic cloves, minced
- 4 ounces feta cheese, cubed
- 4 to 6 shoulder-blade lamb chops
In a large bowl, whisk together 1 cup oil, 1 cup wine, rosemary, allspice and bay leaf. Cover lamb with marinade and refrigerate overnight.
In a separate bowl, combine remaining oil and wine with garlic. Mix well and pour over feta cheese. Marinate cheese overnight.
Broil chops 5 to 7 minutes per side. Just before second side is done, place a small mound of cheese on each chop and return to broiler. Cook until cheese melts.
SERVES: 4
