Thyme and Feta Lamb

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, smashed
• 2 tablespoons fresh thyme leaves, finely chopped
• Salt and freshly ground black pepper
• 12 small lamb chops (2 to 2 1/2 pounds total)
• 4 ounces feta cheese, preferably Greek or French
• 2 tablespoons chopped mint leaves
• Extra-virgin olive oil, to drizzle

1. In a wide, shallow dish, mix the lemon juice, olive oil, garlic, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Add the lamb chops and turn until well coated.
3. Cover and refrigerate for at least 1 hour.
4. Preheat a grill to high.
5. Crumble the feta into a small bowl and add the mint and remaining tablespoon of thyme.
6. Grill the lamb, turning once, until both sides are golden and the fat is toasted and bubbling, about 4 minutes per side.
7. Transfer to warm plates.
8. Sprinkle the herbed feta over the lamb, then drizzle each plate with extra-virgin olive oil.
9. Serve immediately.

lemon juice, olive oil, garlic, thyme, salt, lamb chops, feta cheese, mint leaves, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/10429 (may not work)