Grilled Lemon and Garlic Lamb Chops

Spring is finally here and just about everyone is eager to grill outdoors. One of the easiest and fastest meats to grill is lamb chops. Instead of cooking the entire rack of lamb in the oven, set up your grill, prepare a simple lemon and garlic marinade, and you are only minutes away from enjoying the most tender and flavorful lamb chops you have ever had!

Once you remove the chops from the grill, it is important to let them rest, covered with a piece of foil. While they are resting throw some pita bread, brushed with olive oil and seasoned with oregano and sea salt, on the grill for a few minutes as well. By the time the pita is grilled your lamb chops are ready.

Serve these delicious Greek lamb chops with a simple salad or your favorite side dish and you have the perfect, spring-time meal!

Grilled Lemon and Garlic Lamb Chops

 

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A traditional Greek recipe for lamb chops

Author: Marilena Leavitt

Recipe type: Main

Cuisine: Greek

Ingredients

• 2 TBSP. olive oil
• 2 TBSP. fresh lemon juice
• 1 tsp. lemon zest
• 1 tsp. dried Greek oregano
• 1 tsp. fresh rosemary, chopped
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• 2 TBSP. cloves of garlic, minced
• 1.5 lbs. rack of lamb, "Frenched"

Instructions

1. In a small bowl make the marinade by stirring together the olive oil, lemon juice and zest, the herbs, garlic, salt and pepper. Set aside.Trim the lamb of most visible fat and pat it dry. Separate the eight (or nine) lamb chops that comprise a rack. Place them in a re-sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well.Seal the bag well and marinate for 30 minutes to 1 hour at room temperature.
2. Remove the chops from the plastic bag and discard the marinade. Grill the chops over high heat for 3-4 minutes on each side for medium rare, depending on the thickness, (or a little more to your desired degree of doneness).When the chops are done, remove from the grill, place on a platter, cover with foil, and let them rest for 5 minutes.
3. While the chops are resting, brush some olive oil and sprinkle some oregano and sea salt on two Mediterranean (pocket-less) pita breads and lightly grill. Cut in triangles and serve alongside the lamb chops, with some extra wedges of lemon.

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