Name: Greek Salad
Ingredients: For the Vinaigrette:; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1⁄2 teaspoon Dijon mustard; 1⁄4 cup good red wine vinegar; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1⁄2 cup good olive oil; For the Salad:; 2 seedless cucumbers, peeled and sliced 1⁄4 inch thick; 1 red bell pepper, large diced; 1 yellow bell pepper, large diced; 6 to 8 whole pepperoncinis, halved; 1 pint cherry or grape tomatoes, halved; 1⁄2 red onion, halved then sliced; Salt and black pepper, to taste; 1⁄2 pound feta cheese, diced in 1⁄2-inch pieces (not crumbled); 1⁄2 cup kalamata olives, pitted

Ingredients

Scale

For the Lamb Chops:
1 rack of lamb
1/2 cup of Olive oil
4–5 Tbls. Herbs de Provence
Salt and pepper to taste
For the Pesto Yogurt:
1 cup of Greek yogurt
1/4–1/2 cup of pesto
Salt and Pepper to taste
1 Tbls. lemon juice

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Instructions

To make the Yogurt Pesto sauce mix all ingredients together and salt and pepper to taste. (Can be made 1 day ahead).
Next, slice rack of lamb into individual chops and pound out each one between plastic wrap 1/4 thick. You can have a butcher do this too. Salt and pepper both sides. In a bowl, make a paste by adding Herbs de Provence and olive oil. Rub on both sides of lamb chops. Put into a zip-lock bag and marinate at least one hour.
Grill 4-5 minutes per side. Place lamb chops on a platter along with the yogurt pesto sauce.
Serve immediately.