- 2 tablespoons olive oil
- 1 large red pepper, diced
- 1 large onion, diced
- 2 teaspoons fresh rosemary, stemmed and chopped
- 2 tablespoons balsamic vinegar
- 4 ounces (1 cup) Treasure Cave® Crumbled Feta Cheese
- Kosher salt, to taste
- Pepper, to taste
- 8 lamb chops
Heat the oil in a medium skillet over medium heat. Add the red pepper and onion and cook until they’re soft and browning, about 12–15 minutes, stirring frequently. Then, add the rosemary and vinegar and cook 2 minutes more. Remove the mixture from the heat and stir in the Treasure Cave® Crumbled Feta Cheese. Then, season with salt and pepper.
Meanwhile, season the lamb chops with salt and pepper and cook to the desired doneness.
Spoon the Treasure Cave® Crumbled Feta Cheese tapenade onto each of four plates and top with two lamb chops.