Grilled Lamb Chops with Spinach and Feta Rolls

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Sweet Cream Butter
• 4 whole Fresh Lamb Chops
• ¼ cups Olive Oil
• ¼ teaspoons Of Each Rosemary, Thyme, Oregano, Salt And Black Pepper
• 2 bags 16 Ounce Bag, Fresh Spinach Leaves
• 2 tubs Feta Cheese, 5 Ounce Tub (crumbled Is Ok To Use)
• 2 cups Low Sodium Vegetable Stock

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the olive oil with the rosemary, thyme, oregano, salt and black pepper. Set aside, and heat the grill to medium-high (about 400°F/204°C).

2. Melt half the butter in a skillet over medium heat. Add the spinach and cook until wilted, then add a portion of the vegetable stock and simmer 2 minutes. Drain, cool slightly, squeeze dry and mix with the feta.

3. Butterfly each lamb chop by cutting horizontally into the meat without cutting through, then open it flat. Lightly pound each piece to an even thickness.

4. Brush the herb oil over the inside and outside of each opened chop. Spread the spinach and feta filling across each one, roll up tightly and secure with kitchen twine or toothpicks.

5. Grill the rolls for about 12 minutes total, turning every 3 minutes, until the thickest part reaches 165°F (74°C). Stuffed meat needs this temperature.

6. While the rolls grill, melt the remaining butter in a small pan, add the remaining vegetable stock and simmer about 5 minutes until slightly reduced.

7. Rest the rolls for 3 minutes, remove the twine or toothpicks, slice into rounds and spoon the pan sauce over them to serve.