- 10 min
- 17 min
For the Lamb Chops8 lamb chops
Extra-virgin olive oil
Sea salt and black pepper
For the Marinated Fetos200 g (7 oz) Saputo Fetos cheese, drained
1 tbsp (15 mL) fresh mint, minced
Grated zest and squeezed juice from ½ a lemon
¼ cup (60 mL) extra-virgin olive oil
Freshly ground black pepper
To ServeFresh mint
For the Marinated FetosBreak the Fetos cheese into chunks and place into a bowl. Add the mint, zest and lemon juice, and extra-virgin olive oil, and gently mix to coat the cheese with the marinade. Season with black pepper to taste. Cover the bowl and let the cheese rest at room temperature for an hour, or refrigerate up to 24 hours.
For the Lamb ChopsCoat the lamb chops with extra-virgin olive oil, then season with sea salt and black pepper. Preheat the barbecue to high heat and oil the grate. Grill the lamb chops 3 to 4 minutes on each side, depending on their thickness. Once done, the exterior of the lamb chops should be crispy and the meat should remain pink.
Transfer the lamb chop to a serving plate. Top with the mint and lemon marinated Fetos. Sprinkle with fresh mint leaves and serve immediately.