YIELD: 12 servings 12 lamb loin chops 1½ cups extra virgin olive oil ¼ cup flat leaf parsley, leaves only, finely chopped 1 Tbsp. rosemary sprigs, finely chopped ¼ cup oregano leaves, fresh, finely chopped 8 garlic cloves, chopped ¼ cup lemon juice sea salt and fresh cracked black pepper, to taste For the salad: ½ cup Feta cheese crumbles 1 cup teardrop or grape tomatoes ½ cup kalamata olives ½ cup red onion, sliced 1 cup ...

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