1 clove garlic, mashed
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon dried thyme
1/4 teaspoon each pepper and grated lemon peel
2 (5 ounce) lamb shoulder chops
1 small plum tomato, cut into 4 slices
1 ounce feta cheese, crumbled
Mash together garlic and salt to form a paste; add lemon juice, oil, thyme, pepper and lemon peel and continue to mash until well combined; set aside.
On rack in broiling pan broil lamb chops until browned on top, about 5 minutes. Turn chops over and spread each chop with 1/4 of the thyme mixture; broil until browned, 4 to 5 minutes longer. Set 2 tomato slices on each chop, then top each with 1/2 ounce feta cheese and half of the remaining thyme mixture. Broil until cheese softens and is glazed, about 2 minutes.
2 servings – about 7 WW points per serving