Lemony Greek Lambchops
I grew up with beautiful Mediterranean flavors on my plate and I can’t imagine anything more delicious than grilled, meaty lamb chops, bathed in mint, lemon, shallots, and oregano. Take the time to marinate these overnight, it’s worth the extra time. Fantastic served with Yogurt Mint Sauce and Greek Lemon Potatoes.
Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop.
Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired temperature, about 3 minutes per side for medium-rare. Using a small pan, boil any marinade remaining in the pan and spoon over cooked chops.
Transfer lamb chops to a platter. Garnish with fresh mint or oregano sprigs and lemon wedges and serve.
Lemony Greek Lambchops
I grew up with beautiful Mediterranean flavors on my plate and I can’t imagine anything more delicious than grilled, meaty lamb chops, bathed in mint, lemon, shallots, and oregano.
Ingredients
- 3 large shallots, minced
- 6 tablespoons chopped fresh mint
- 6 tablespoons chopped fresh oregano or 3 tablespoons of dried
- 6 large garlic cloves, minced
- 1 tablespoon sugar
- 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops) Loin shops also work well.
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- Fresh oregano or mint sprigs and lemon wedges (for garnish)
Instructions
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop.
- Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired temperature, about 3 minutes per side for medium-rare. Using a small pan, boil any marinade remaining in the pan and spoon over cooked chops.
- Transfer lamb chops to platter. Garnish with fresh mint or oregano sprigs and lemon wedges and serve.
Notes
Adapted From | Michael Symon
Nutrition
- Serving Size: 10-12