Dill-icious! Lamb-uxurious! There's no going too far in adjectives, made-up or not, for this meal. Tender, melt-in-your-mouth lamb is served next to an herbaceous rice, and a feisty lemon-y side salad that brings a happy pucker to the lips. The English language doesn't have enough praising words for a dinner like this feast; we had to invent new ones.
Peel and halve shallot. Slice half into thin strips and separate strips. Mince other half. Mince dill. Trim cucumber and cut half into thin slices on an angle. Grate other half on largest holes of a box grater. Zest lemon, halve, and juice. Core tomato and cut into ¼" rounds. Cut rounds into half-moons. Pat lamb chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Rice
Bring a medium pot with rice, minced shallot, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Stir in dill (reserve a pinch for garnish) and set aside. While rice cooks, make sauce.
Make the Creamy Feta Sauce
Combine yogurt, feta, grated cucumber, 1 tsp. lemon zest, a pinch of salt in a mixing bowl.
Grill the Lamb Chops
Lightly coat outdoor grill or grill pan with cooking spray and heat over medium heat. Place lamb chops on hot grill. Cook until well-browned and chops reach a minimum internal temperature of 145 degrees, 6-9 minutes per side. Remove chops to a plate and rest 5 minutes.
Make the Salad
In another mixing bowl, combine tomato, sliced cucumber, sliced shallot (to taste), 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.
Finish the Dish
Scoop dill rice on a plate. Place lamb chops next to rice. Serve salad and creamy feta sauce alongside. Garnish rice with remaining dill.