Grilled Lemon and Garlic Lamb Chops
 
 
A traditional Greek recipe for lamb chops
Author:
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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/grilled-lemon-and-garlic-lamb-chops/