1 bunch broccoli (about 1 pound), cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 cup crumbled Feta (4 ounces)
¼ cup chopped fresh flat-leaf parsley leaves
8 small lamb chops (rib or loin; 3/4 inch thick; about 2 pounds total)
lemon wedges, for serving
Sat fat 9g
How to Make It
Heat oven to 450° F. Toss the broccoli with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 15 to 17 minutes. Add the Feta and parsley and toss to combine.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper. Cook, in batches, 2 to 4 minutes per side for medium-rare.