Lamb Chops with Feta
This is the Lamb Chops with Feta recipe.
- Prep: 30 min
- Cooking: 30 min
Ingredients
- Feta mixture
- 2 or 3 anchovy fillets chopped
- 2 tbsp (30 mL) lemon zest finely grated
- 2 tbsp (30 mL) fresh oregano or 1 tbsp (15 mL) dried oregano
- 1 clove garlic minced
- 1/4 cup (60 mL) olive oil
- 7 oz (200 g) Canadian Feta cheese
- Chickpea stew
- 2 tbsp (30 mL) butter
- 1 medium sized onion chopped
- 1 tsp (5 mL) cumin seeds
- 1 tsp (5 mL) turmeric
- 2 cans (19 oz/540 mL each) chickpeas
- 4 tomatoes peeled, seeded and chopped
- 1 1/4 cups (310 mL) tomato sauce
- 2 tbsp (30 mL) fresh coriander
- 3 tbsp (45 mL) Canadian Feta cheese crumbled
- Salt
- Pepper to taste
- Lamb chops
- 1 tbsp (15 mL) olive oil
- 2 tbsp (30 mL) butter
- 12 lamb chops
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Preparation
Feta mixture:
Blend chopped anchovies, lemon zest, oregano, garlic, olive oil and Canadian Feta cheese into a paste.
Chickpea stew:
Sauté chopped onion in butter with turmeric and cumin seeds. When onion is tender, add chickpeas and heat them.
Mix in tomatoes and tomato sauce. Cook 15 to 20 minutes over low heat. When cooked, add coriander and sprinkle with crumbled Canadian Feta cheese.
Lamb chops:
Heat butter and oil in a frying pan. Over high heat, brown chops on both sides. Arrange in an ovenproof dish and spread chickpea stew over them. Bake in 400 °F (200 °C) oven 3 to 5 minutes (depending on how well done you like your lamb chops).
Tips
Nutritional information
Per serving| Energy: | 567 Calories |
| Protein: | 36 g |
| Carbohydrate: | 28 g |
| Fat: | 35 g |
| Fibre: | 7.1 g |
| Sodium: | 824 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 27 % / 295 mg |
| Vitamin B12: | 190 % |
| Zinc: | 69 % |
| Folate: | 64 % |
| Riboflavin: | 50 % |
