Lamb Chops with Mediterranean Bean Salad

Recipe Date: August 31, 2026
Serving Size: 4
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)

I have a new found appreciation for lamb, and I’ve always loved beans so this is a great cozy recipe for Fall.  Full of protein and fairly light, this is sure to fit into your nutrition goals perfectly.  Pair with our 2021 Derbyshire Syrah and serve this for a nice weekend dinner!

Ingredients

  • 8 loin chops, about an inch thick
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp freshly cracked pepper
  • 1 can garbanzo beans, drained and rinsed (15 ounce)
  • 1 can kidney beans, drained and rinsed (15 ounce)
  • 1/2 English cucumber, quartered and sliced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 3/4 cup Kalamata lives, pitted and halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • Zest and juice of 2 lemons
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, grated
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp honey
  • 2 tbsp fresh dill, chopped
  • salt and pepper to taste

Directions

  • Marinate the Lamb: Pat the lamb chops dry with paper towels.  In a small bowl, combine 3 tbsp of olive oil, 3 minced garlic cloves, thyme, salt and pepper.  Rub the mixture evenly over the chops and let them marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
  • Make the herby lemon dressing: In a small bowl, whisk together the lemon zest, lemon juice, one garlic clove, Dijon mustard, dried oregano, honey and fresh dill.  Slowly drizzle in the olive oil while whisking until the dressing is emulsified.  Season with salt and pepper to taste.
  • Build the bean salad: In a large bowl, combine the beans, cucumber, cherry tomatoes, red onion and Kalamata olives.  Pour half of the dressing over the salad and toss to coat.  Let the salad marinate for at least 15 minutes while you cook the lamb.
  • Grill the lamb: Preheat a grill or grill pan to high heat.  Grill the chops for 4 to 5 minutes per side for medium doneness.  Avoid moving the chops while they sear so a flavorful crust can develop.
  • Rest the lamb: Transfer the grilled chops to a cutting board and loosely tent with foil.  Let them rest for 5 minutes before serving to allow the juices to redistribute.
  • Finish the salad and serve: Fold the feta cheese, parsley and mint into the bean salad.  Taste and adjust the seasoning, adding more dressing if desired.  Serve the lamb chops alongside the salad and enjoy.
Print Recipe