These lamb chops are best had medium-rare. While there is many an interesting marinade to try out, my favorite by far is a simple rub that make use of Greek oregano which has a more earthy puckery taste to it compared to the stuff you’re used to shaking onto a pizza.
Lamb Chops
These lamb chops are best had medium-rare, and remind me strongly of Kokkari lamb chops which are a favorite in our family
Ingredients
- 6 Lamb rib chops
- 2 Lemons
- 1 Shallot
- 2 tsp Garlic paste
- 1 tsp Ground black pepper
- 3 tsp Greek oregano
- 1 tsp Oregano
- 3 tbsp Olive oil
- To taste Salt
Instructions
- Squeeze one lemon to get about 2 tbsp fresh lemon juice.
- Quarter the other lemon to be used to serve with the lamb chops at the end.
- Mince the shallot using a blender or a mortar and pestle.
- In a bowl, mix the freshly squeezed lemon juice, minced shallot, garlic, black pepper, green oregano, normal oregano, olive oil and sea salt. This will be your marinade. Make sure to add the salt ahead of time because it helps when you’re marinating the lamb.
- Rub this seasoning well into the lamb chops.If you’re in a hurry, then keep the lamb outside for 30 mins and then begin grilling. Otherwise, keep it refrigerated for about 2 hours at least before you start grilling.
- For grilling, I prefer a cast iron pan, but if you don’t have one a normal non-stick pan will do fine. Bring it to high heat and then add just a teaspoon or two of olive oil to the pan.
- Grill the lamb chops for about 5-6 mins on each side. I’m a fervent user of a meat thermometer and I check to make sure the internal temperature of the lamb is 145 F before removing it from the grill.
- Serve with lemon wedges!
Ooh looks fantastic
Ooh looks fantastic
Looks delicious.