From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 2 cups olive oil, divided
  • 2 cups dry white wine, divided
  • Dash of fresh rosemary
  • 4 whole allspice
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 4 ounces feta cheese, cubed
  • 4 to 6 shoulder-blade lamb chops

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 to 7 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.


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