The Washington Times - June 4, 2008, 02:35PM

By Chef Dan Tederous, Executive Chef, The Capital Grille

This fresh summer salad, Marinated Lamb Chops with Mixed Vegetable Salad and Crumbled Feta, is a fresh twist on a menu classic.  The mix of tender lamb chops and fresh local vegetables and cheese make it a perfect paired-down entrée salad for elegant summer entertaining.

At The Capital Grille, located at International Plaza & Bay Street in Tampa, I draw inspiration from local, artisanal ingredients to create unique daily specials and seasonal menu features.

Marinated Lamb Chops (Photo Courtesy of Capital Grille)
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Marinated Lamb Chops with Mixed Vegetable Salad and Crumbled Feta

Marinated Lamb Chops

Lamb Racks 3 (24 chops for 8 servings total)

For the Lamb

Herb Infused Olive Oil

Kosher Salt 2 tsp

French the lamb racks to the eye of the lamb and portion the racks into single cut, or lollipop, chops.  Lamp may be purchased already “Frenched” from the butcher or quality meat counter.

In a medium-mixing bowl, toss the lamb chops with the infused oil, salt, and reserve for service.

Mixed Vegetable Salad and Crumbled Feta

(Per plate. Multiply by 8 for 8 servings)

3 - Marinated Lamb Chops 

2 oz. - House Greens 2 oz (this is mixture of greens to your taste)

2 oz. - Chopped Vegetables

1 oz. - Sliced Pepperoncini 

1 oz. - Roasted Tomatoes

1 oz. - Yellow Grape Tomatoes

1 oz. - Oil Cured Olives 

1 oz. - Sheeps Milk Feta 

2 oz. - Olive Vinaigrette

In a chilled, medium sized mixing bowl, combine the greens with the vegetables, tomatoes, olives, and vinaigrette.

Using a ring mold, arrange the greens at the 12clock position of a room temperature round plate. Press the greens down lightly and remove the mold.

Char the lamb chops in the broiler, about 2 minutes on each side, until medium. 

Prop the chops on the salad and crumble the feta over the salad and around the plate.

Serve immediately