Sichuan-style Spicy Cumin American Lamb Noodles

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4

---

INGREDIENTS

• 2 teaspoons cumin seeds

• 1 teaspoon coriander seeds

• 1 tablespoon Sichuan peppercorns

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless American lamb loin chops, thinly sliced

• 1/4 cup canola oil

• 1 tablespoon grated ginger

• 6 cloves garlic, chopped

• 2 shallots, thinly sliced

• 4 heads baby bok choy, sliced

• 1/2 pound flat lasagna noodles

• 2 tablespoons shaoxing rice wine

• 3 tablespoons chili oil

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons soy sauce

• 1 tablespoon dark brown sugar

• 1/4 cup thinly sliced green onions

• 1/4 cup chopped cilantro

DIRECTIONS

Heat a nonstick skillet over medium heat, add the cumin, coriander and Sichuan peppercorn seeds and toast, shaking the pan occasionally until the spices are fragrant, about 2 minutes. Remove spices to a mortar and pestle and coarsely grind and set aside. Toss the lamb with the spice mixture and black pepper and let marinate for at least an hour.

Heat a large heavy bottomed pot over medium heat, add the canola oil and heat through. Add the ginger, garlic and shallots and sauté until the shallots are tender, about 4 minutes. Add the lamb and cook, stirring occasionally until browned, about 6 minutes. Add the bok choy and remove from heat.

Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook until tender, about 7 minutes.

In a small bowl whisk together the rice wine, chili oil, red pepper flakes, soy sauce, and brown sugar. Add the noodles and the sauce to the lamb and toss to combine. Top with green onion and cilantro and serve.

American Lamb Satay with Peanut Sauce

Recipe provided by | THE MOM 100

---

INGREDIENTS

FOR THE LAMB

• 2 pounds leg of American lamb or 3 pounds loin lamb chops

• 1/4 cup olive oil

• 1/4 cup fresh lime juice

• 4 garlic cloves, minced

• 1 tablespoon minced fresh oregano or 1 ½

• teaspoons dried

• Kosher salt and freshly ground pepper to taste

FOR THE PEANUT SAUCE

• 1/2 cup peanut butter

• 3 tablespoons lime juice

• 1 tablespoon grated fresh ginger

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1 teaspoon Sriracha sauce, or more to taste

• Chopped peanuts and fresh cilantro (or parsley) to garnish

DIRECTIONS

1. Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!

2. In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.

3. Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.

4. If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.

5. Allow the lamb to return to room temperature for about 20 minutes before cooking.

6. Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading it so it’s secure.

7. Oil a grill pan and heat it over medium high heat. Place the skewers on the grill pan and cook for about 3 minutes per side, until nicely browned, but still pink inside. Alternately cook them on a preheated medium high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet for the same amount of time.

8. Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.

Broiled (or Grilled) American Lamb Chops with Mint Mustard Sauce

Recipe provided by | PLATINGS AND PAIRINGS

Servings: 4 Preparation time: 15 minutes Cook time: 15 minutes

---

INGREDIENTS

• 1/2 cup olive oil

• 3 cloves garlic peeled

• 12 American lamb loin chops 1-inch thick

• Salt and pepper

• 3 Tablespoons whole grain mustard

• 2 Tablespoons white wine vinegar

• 2 Tablespoons honey

• 1 Tablespoon prepared horseradish

• 1/3 cup mint leaves

DIRECTIONS

Take your lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes. Preheat your broiler to HIGH.*

Place garlic cloves and olive oil in a small saucepan over medium-low heat. Allow to heat for 5 minutes, until oil is fragrant. Remove from heat and set aside.

Brush your chops on both sides with the garlic oil and season generously with salt and pepper. Place on a broiler pan. Broil the chops for 5-8 minutes on each side, and let rest for up to 10 minutes, tented with foil.

To make the sauce, add mustard, vinegar, honey and horseradish to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped.

Serve the lamb chops with mint-mustard sauce on the side.

*This recipe is also great if you wish to use your grill - see below for grilling instructions

Spray the grill with olive oil spray.

Brush your chops on both sides with the garlic oil and season generously with salt and pepper.

Place the chops down and grill 3 minutes (covered) or until good grill marks appear. Spray the top of lamb chops with spray olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover, and cook another 2 minutes or so, to melt off that fatty layer. (These are delicious served medium, but feel free to cook through on lower heat if that is your preference. ) Remove from grill, cover with foil until ready to serve.

Fresh Mint and Garlic American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans

Servings: 4

INSTRUCTIONS

LAMB

4 cloves garlic, minced

1 shallot, minced

1/2 bunch parsley leaves,
chopped

1/2 bunch mint leaves,
chopped

1/2 cup extra virgin olive oil

2 tablespoons red wine
vinegar

1/2 teaspoon kosher salt

1 teaspoon black pepper

8 lamb loin chop

POTATOES

1/4 cup olive oil, divided

1-1/2 pounds fingerling

potatoes, cut in half
lengthwise

4 garlic cloves, crushed

1 teaspoon fresh thyme,
chopped

1 tablespoon kosher salt

1 teaspoon freshly ground

black pepper

GREEN BEANS

Kosher salt

1/2 pound green beans, stems
removed

1 tablespoon butter

Freshly ground black
pepper

DIRECTIONS

LAMB

In bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine. Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat.

Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

POTATOES

Place a sheet pan in the oven and preheat to 425°F. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately.

GREEN BEANS

In large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Korean American Lamb Chops with Grilled Scallions

Recipe provided by | SHARED APPETITE

---

INSTRUCTIONS

8 American Lamb Loin Chops

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons brown sugar

2 teaspoons sesame oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

3/4 cup plus 1 tablespoon water

1 tablespoon cornstarch

2 bunches scallions

1 tablespoon canola oil

Kosher salt

Sesame seeds, for garnish

Chopped cilantro or parsley, for garnish

DIRECTIONS

Preheat grill to medium-high heat. Meanwhile, make the Korean glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.

Sprinkle lamb loin chops on all sides generously with Kosher salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once, until slightly charred in spots.

Serve Korean Lamb Chops with grilled scallions and extra Korean glaze, and top with chopped cilantro/parsley and sesame seeds. Devour.

Cast Iron American Lamb Chops with Apples, Onions, and Herbs

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

---

INSTRUCTIONS

8 American lamb loin chops

2 cloves fresh garlic, smashed

1 medium red onion, French cut, thinly sliced

2 tart, firm apples such as Pink lady or

Fuji or Granny Smith, cored and thinly sliced

1 bunch of lemon thyme, 3-4 sprigs

3 rosemary stems

2 tablespoon butter, divided

Salt and pepper to taste

DIRECTIONS

Heat a cast iron or non-stick heavy bottom skillet over medium to medium-high heat. Melt 2 Tbsp. butter in the pan and sear the lamb chops in 2 batches for 2 minutes per side. Add the herbs and garlic, lower the heat to medium, then baste the chops with herbs and garlic butter. Use a spoon to pour the juices over the chops while the pan is tilted away from you. Do not burn the butter or drippings. Remove the chops to rest and add the onions and apples to the pan, then sauté for 6-8 minutes until the apples are tender and translucent and the onions begin to caramelize. Serve the lamb with the apples and onions alongside a green salad or couscous.

American Lamb Loin Chops with Mint Pesto

Recipe provided by | FOODNESS GRACIOUS

---

INSTRUCTIONS

9 American Raised Lamb Loin Chops

1 pinch sea salt

1 pinch cracked black pepper

1/2 cup basil leaves

1/2 cup mint leaves

2 whole garlic cloves, minced

1 tablespoon pine nuts

1/2 cup olive oil

1/2 cup grated Parmesan cheese

DIRECTIONS

 Preheat your grill to a high heat.

In a food processor, combine the basil, mint, garlic and pine nuts. Pulse until smooth.

With the machine running, slowly pour in the olive oil until smooth.

Add the grated Parmesan by hand and mix through the pesto with a spatula.

Season each loin chop with salt and pepper on both sides.

Place the lamb loin chops onto the grill and sear for 3-4 minutes then turn them over and move them to an indirect heat. Cook until 135 internal temperature for medium rare.

Once the lamb is done transfer them to a baking tray and let rest for 2 minutes.

Brush the pesto generously onto the surface of each loin chop.

Serve at once with a side salad.

Cast Iron American Lamb Chops

Recipe provided by | OVER THE FIRE COOKING

Servings: 2 Preparation Time: 15 minutes Cook Time: 10 minutes

---

INSTRUCTIONS

4 American Lamb Loin Chops

1 tablespoon of butter

1/4 cup of white wine

1 Garlic bud (minced)

1 Lemon (halved)

Black Pepper

Sea Salt

Olive Oil

Parsley (chopped)

DIRECTIONS

Start campfire until it reaches medium-high heat. Preheat cast iron skillet over fire 2-3 minutes before cooking in it.

When lamb chops are at room temperature, lather with olive oil and season with sea salt and black pepper. Add a little bit of olive oil the to cast iron, and place lamb in cast iron for 4 mins on the first side.

When ready, flip lamb chops on other side for another 4 minutes. While cooking, add garlic & white wine to the skillet. Place butter on top of each lamb chop and let melt into the sauce below.

Once done cooking, pull cast iron off fire, sprinkle chopped parsley and serve immediately.

Tip: Pour the butter sauce on top of lamb for more flavor!

American Lamb Loin Chops with Quinoa Risotto and Horseradish Chimichurri

Recipe provided by | THE FOOD IN MY BEARD

---

INGREDIENTS

LAMB

4 American lamb loin chops

1/4 cup Worcestershire

2 tablespoons Cider Vinegar

1 tablespoon Paprika

1 tablespoon Cumin

2 tablespoons Honey

1 tablespoon Hot Sauce

1 teaspoon Oregano

1 teaspoon Salt

SAUCE

1 tablespoon Prepared Horseradish

1/4 cup Sour Cream

1 tablespoon Mayo

1 bunch Parsley

1 bunch Cilantro

1 clove Garlic

1 Lemon (juice)

Salt and Pepper

QUINOA

2 Leeks chopped and thoroughly cleaned

2 Jalapenos diced and seeds removed

1/2 cup Quinoa rinsed

1 clove Garlic minced

1/4 cup Red Wine

2 cups Chicken Stock

4 ounces Mushrooms chopped

Salt and Pepper

DIRECTIONS

1. Mix all the marinade ingredients in a bowl. Add the lamb and mix well. Allow to sit in the fridge for an hour, and then at room temperature for 30 minutes.

2. Mix all the sauce ingredients in a food processor and blend smooth. Set aside in the fridge until ready to use.

3. Cook the leeks and jalapenos in a little oil, about 8 minutes.

4. Add the quinoa and cook 5 minutes to toast. Add the garlic and cook 2 minutes.

5. Add the wine and stir well scraping any bits off the bottom of the pan. Simmer until the wine has mostly evaporated.

6. Add the stock in 1/2 cup increments and stir until it evaporates each time before adding more.

7. When half the stock has been added, add the mushrooms.

8. When all the stock is added, taste to see if the quinoa is tender. If not, countinue to cook adding water instead of stock. When it is tender, remove from heat and add additional liquid if needed to make sure it isnt dry.

9. Grill the lamb to medium rare, about 7 minutes per side depending on the thickness.

10. Serve the quinoa in the bowl and top with the lamb, then drizzle on the sauce.

Grilled American Lamb Loin Chops with Spring Herb Salsa Verde

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4

---

INGREDIENTS

SPRING HERB SALSA VERDE

6 tablespoons extra virgin olive oil

1/2 cup minced parsley

1 green onion, minced

2 tablespoons minced mint leaves

1 tablespoon capers, rinsed, drained, and minced

1 clove garlic, minced

Zest of 1 lemon

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

LAMB LOIN CHOPS

4 bone-in American lamb loin chops

Sea salt

Fresh ground black pepper

2 lemons, halved

DIRECTIONS

SALSA VERDE

Pour olive oil into a small bowl, and whisk in remaining ingredients. Taste, and add sea salt or pepper as needed. Allow mixture to marinate at room temperature while you make the loin chops.

LOIN CHOPS

Prepare a hot grill. Lights coals and allow them to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.

Just before grilling, sprinkle chops on both sides with sea salt and pepper. Set chops over hottest part of grill and grill 2 minutes. Flip, and grill 2 minutes more. Move chops over indirect heat, and grill 2 – 4 minutes longer or until internal temperature reaches 135°F. Rest chops 5 minutes.

Finger Lickin' American Lamb Loin Chops with Romesco Sauce and Grilled Scallions

Recipe provided by | ANDREA SLONECKER

Servings: 4-6

---

INGREDIENTS

8 American Lamb loin chops, each about 1-inch thick

Salt and freshly ground pepper

Extra-virgin olive oil

2 bunches green onions

ROMESCO SAUCE

1 dried ancho chile (sometimes labeled pasilla)

1 large ripe tomato, diced, or 1/3 cup canned diced tomatoes

1 1/2 tablespoons sherry vinegar

1/4 cup roasted slivered almonds

2 garlic cloves

1 roasted red bell pepper, stemmed and seeded

2 tablespoons dried bread crumbs

1 teaspoon salt

3 tablespoons extra-virgin olive oil

DIRECTIONS

To make the romesco sauce: Slit the dried chile lengthwise and discard the stem and seeds. Chop it into little pieces and put them in a small bowl with the tomatoes and vinegar to rehydrate for about 30 minutes. Put the almonds and garlic in a food processor and pulse to finely mince. Add the tomato mixture, the roasted pepper, bread crumbs, and salt and process the mixture to a coarse purée, scraping down the sides of the bowl as needed. With the processor running, slowly drizzle in the olive oil through the feed tube. Taste and add more salt or vinegar as needed. (The romesco will keep in the refrigerator, covered, up to 3 days.)

To grill the lamb and onions: Preheat a gas grill to high heat or build a hot fire in a charcoal grill. Brush the grates clean. Season the chops generously on all sides with salt and pepper and rub with olive oil to lightly coat. Toss the onions with enough oil to lightly coat and sprinkle them with a pinch of salt.

Place the lamb chops on the hottest parts of the grill and cook, turning once, until nicely charred on both sides and the internal temperature of each reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Transfer the grilled chops to a large platter and cover loosely with foil to rest while you grill the onions. (The internal temperature will increase to 145˚F.)

Grill the onions until softened and lightly charred, turning occasionally, about 5 minutes.

Spread the romesco sauce on a large serving platter and arrange the lamb chops over the sauce. Strew the grilled onions over the top. Serve with napkins!

Harissa Grilled American Lamb chops with a Fresh Apricot-Serrano Salsa

Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

• 8 American Lamb chops

• 1/2 cup harissa

• 2 tablespoons coconut oil, plus more for brushing

• onto grill (or vegetable oil)

• salt and pepper, to taste

FRESH APRICOT-SERRANO SALSA

• 6 ripe apricots, seeded and diced

• 1 serrano, thinly sliced

• 2 tablespoons minced cilantro

• 1 tablespoon honey, warmed

• 1 tablespoon minced mint leaves

• 1/2 teaspoon ground coriander

• juice of 1 lime

• salt and pepper, to taste

DIRECTIONS

AMERICAN LAMB

In a small mixing bowl, whisk together harissa and coconut oil. Brush mixture onto both sides of chops; generously season with salt and pepper. Allow chops to sit for 15 minutes. At medium-high heat, brush grill top or grill pan with oil; grill chops about 1-inch apart for 4 to 5 minutes per side. When chops reach an internal temperature of between 130°F to 135°F, remove from heat; let rest for 5 to 7 minutes for medium doneness. Lightly season chops with salt and pepper. Serve with Fresh Apricot-Serrano Salsa.

FRESH APRICOT-SERRANO SALSA

In a mixing bowl, toss together apricots, serrano, cilantro, honey, mint, coriander and lime juice until well combined. Season with salt and pepper. Gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.

American Lamb Loin Chops with Green bean and Potato salad

Servings: 4-6

INGREDIENTS

GREEN BEAN AND POTATO SALAD

• 1/2 cup fat free plain Greek yogurt

• 1/4 cup extra virgin olive oil

• 1 lemon, zested and juiced

• 2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh chives

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 pint cherry tomatoes, halved

• 1 pound green beans, ends trimmed, halved

• 2 pounds small red new potatoes, larger potatoes halved

AMERICAN LAMB

• 2-1/2 pounds American Lamb loin chops (or 10 loin chops)

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

DIRECTIONS

In a large bowl, whisk together yogurt, oil, lemon juice and zest, dill, chives, salt, pepper and tomatoes; set aside.

In a large saucepan, bring 6 cups water to a boil. Add beans; cook until tender, 3 to 5 minutes. Remove with a slotted spoon; add to bowl with dressing. Add potatoes to already simmering water; cook until tender, about 10 minutes. Drain potatoes; add to bowl. Toss to coat.

Honey Lemon American Lamb Chops with Olive Relish

Servings: 4 Preparation: 30 Minutes Cook Time: 60 Minutes

INGREDIENTS

• 8 American Lamb Loin Chops, about 4 oz each, 1 – 1 1/2-inches thick

MARINADE

• 1/4 cup fresh lemon juice

• 2 tablespoons honey

• 1 tablespoon finely chopped garlic

• 1 tablespoon chopped fresh thyme leaves

OLIVE RELISH

• 1/2 cup pitted Kalamata olives, chopped

• 1/4 cup Spanish green olives with pimento, chopped

• 2 teaspoons fresh lemon juice

• 2 teaspoons lemon zest

• 2 teaspoons chopped fresh thyme leaves

• Black pepper, as desired

• Honey and Lemon wedges, for serving

DIRECTIONS

 Combine marinade ingredients.  Place lamb chops in a resealable plastic food storage bag and add marinade.  Marinate in refrigerator 30 minutes to 4 hours, turning once.

Combine Olive Relish ingredients; refrigerate and reserve.

Preheat grill or broiler to medium.  Remove chops from marinade and discard marinade. Cook American Lamb chops to medium rare doneness (145 F), 7 to 11 minutes for 1-inch chops or 15 – 19 minutes for 1 1/2-inch chops, turning once or twice.  Serve chops with Olive Relish and drizzle with honey, if desired.  Garnish with lemon wedges.

Serving suggestions: serve with a side green salad or a grilled vegetables.

Grilled American Lamb Loin Chops with Orange & Olive

Recipe provided by | Chef Jesse Griffiths

Servings: 4-6

---

INGREDIENTS

• 1-1/2 pounds American Lamb loin chops, 1 to 1-1/2 inches thick

• kosher salt and freshly ground black pepper

• 3 tablespoons plain yogurt, low fat or whole milk

• Juice and zest of one orange, divided

• 4 cloves garlic, finely chopped and divided

• 1 small red onion, finely chopped

• 3/4 cup finely chopped green olives

• 1/4  cup coarsely chopped flat leaf parsley

• 1/4  cup extra virgin olive oil, plus more for the grill
  

DIRECTIONS

Marinating these chops overnight with yogurt and citrus tenderizes the meat and adds bright flavor that complements the smoky char from the grill. A quick, fresh sauce is all you need to complete the chops, plus a bottle of wine.

The day before serving, pat the chops dry with paper towels and season with salt and pepper. Lay the chops in a shallow non-reactive pan such as an 8-inch square baking dish.

Combine the yogurt, half of the orange juice and zest, and half of the garlic in a small bowl. Whisk the ingredients together and pour over the chops, turning them once to coat both sides with the marinade. Cover the pan with plastic wrap and refrigerate overnight.

Remove the chops from the refrigerator 30 to 45 minutes prior to grilling to allow the meat to come to room temperature. Heat a gas or charcoal grill to medium-high, or preheat a grill pan over medium high heat. Remove the chops from the marinade and allow most of it to drip off. Lightly oil the grill or gill pan, and arrange the chops over the heat. Grill 3 minutes, turn each chop 90 degrees, and cook for another 3 minutes or until the chops are nicely charred. Flip the chops and cook on the other side for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest while you make the sauce.

Combine the remaining orange juice and zest, and chopped garlic with the onion, olives, parsley and olive oil in a small bowl. Stir well to combine, spoon some sauce over each chop and serve immediately.

Grilled American Lamb Loin Chops with Blistered Tomatoes, Smashed Olives, and Arugula

Servings: 4

---

INGREDIENTS

• 2 pounds American Lamb loin chops (4 chops cut 1 1/2-inches thick or 8 thinner chops)

• 1 pound cocktail tomatoes on the vine, or cherry tomatoes, skewered

• 1 teaspoon plus 1 tablespoon extra-virgin olive oil

• kosher salt

• 5 ounces baby arugula

• 1 teaspoon sherry vinegar or red wine vinegar

• 2 ounces pitted kalamata olives, smashed with the side of a knife and coarsely chopped

• 4 ounces feta cheese, cut into small cubes
  pita or crusty bread, for serving

MARINADE

• 3 tablespoons extra-virgin olive oil

• 4 garlic cloves, chopped

• 1 tablespoon minced fresh rosemary

• 1 tablespoon minced fresh oregano

• zest of 1 lemon

• 1/2 teaspoon kosher salt, plus more for sprinkling

• 1/2 teaspoon freshly ground pepper

DIRECTIONS

To make the marinade: Combine the olive oil, the garlic, rosemary, oregano, zest, salt, and the pepper in a small bowl. Pat the American Lamb loin chops dry with paper towels and season them generously on both sides with salt. Place them in a shallow dish that will just fit them in a single layer. Rub the marinade into the American Lamb chops to coat evenly on all sides. Cover loosely and marinate at least 30 minutes and up to 2 hours at room temperature, or in the refrigerator for up to 2 days.

Preheat a gas grill to medium-high heat or build a hot fire in a charcoal grill. Brush the grates clean. Rub the tomatoes with 1 teaspoon of olive oil and sprinkle them with a pinch of salt.

Allow the excess marinade to drip off the chops and place them on the hottest part of the grill. Place the tomato vines or skewers around the perimeter of the grill and close the lid. Cook the American Lamb chops, turning once, until nicely charred on both sides and the internal temperature of each reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Cook the tomatoes until softened and lightly charred, about 8 to 10 minutes.

Transfer the grilled chops and tomatoes to a large platter and cover loosely with foil to rest while you prepare the salad. (The internal temperature will increase to 145˚F.)

Meanwhile, toss the arugula with the remaining 1 tablespoon of olive oil, the vinegar, and a big pinch of salt in a large bowl. Add the olives and toss to combine. Mound the salad in the center of a large serving platter and sprinkle the cheese over the top. Arrange the grilled chops and tomatoes around the edge of the platter, partially over the salad, and serve immediately, with pita or crusty bread.