4 lamb loin chops (about 1.5 pound total)
½ pound of feta cheese in ½ inch cubes
¼ cup chopped fresh mint
2 cucumbers peeled, seeded and cut in ½ inch cubes
¼ cup of red onion, sliced extremely thin
package of couscous
1 tablespoon of butter
9 tablespoons olive oil
2 tablespoons of white wine vinegar
salt and pepper

First, take your sliced onion and soak in ice water while you prepare the lamb. This takes off some of the edge. You should soak them for about 20 minutes.

Put the butter and 1 tablespoon of olive oil in the pan on medium heat. Season the lamb chops with salt and pepper and put them in. Cook, flipping every 4 minutes until done, basting with the fat in the pan (about 10-15 minutes depending on how thick, or measure at 140 degrees F). Remove from heat and let rest for a few minutes.

While the lamb is cooking, make your salad. In a bowel, put the feta, cucumbers, mint, and onion. Make a vinaigrette out of the vinegar, salt, pepper and four times as much olive oil. Whisk and pour over the salad at the last possible moment before eating.

Serves 2.