Start the marinade at least 6 – 8 hours before cooking, but preferably let them rest overnight and the herbs will work their magic. Grill or fry the chops and serve with traditional Mediterranean accompaniments: Tzatziki, Hummus and Bruschetta, or Curried Rice, Goat Cheese Mashed Potatoes, Strawberry and Chèvre Salad, Greek Salad and vegetables.
Greek Marinated Lamb Chops
Ingredients
- 4 lamb chops
- 3 TBSP olive oil
- 1 tsp dried Parsley
- 1 tsp. dried Thyme
- 1 tsp. dried Rosemary
- 1 tsp. dried Oregano
- ½ tsp coarsely ground black pepper
- 1 tsp. (4 gr) finely diced red onion
- 1 lemon zested
- ¼ tsp. salt (prior to cooking, not in the marinade)
Instructions
Mix all marinade ingredients and pour over lamb chops in a Zip Lock bag. Make sure marinade is spread around and refrigerate 4 – 6 hours.
Remove chops from Zip Lock and sprinkle liberally with salt 1 hour prior to grilling. Let rest on counter.
Heat grill to 450.
Sear chops on each side about 5 minutes. Internal temperature should be 120 for rare, 130 for medium and 140 well done. 10 minutes on the grill will give you rare, but grills differ as do personal preferences.
- Let rest for 5 minutes and serve.
