| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat, Entrees | 4 | Servings | |
INGREDIENTS
| 2 | c | Canola oil |
| 2 | c | Dry white wine, divided |
| 1 | ds | Fresh rosemary |
| 4 | Whole allspice berries | |
| 2 | Whole bay leaves | |
| 2 | Cloves garlic, minced | |
| 4 | oz | Feta cheese, crumbled |
| 6 | Whole lamb chops |
INSTRUCTIONS
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 5-6 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. Recipe by: Portland's Palate Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@mindspring.com> on Tue, 14 Jan 1997.
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