Greek Marinated Lamb Chops
Lamb chops are very tender and it’s important not to overcook them. Greek flavours of lemon and herbs can be used equally well for lamb chops or pieces of lamb shoulder cut for kebabs. Depending on the sides, we serve lamb year-round.
Greek Marinated Lamb Chops
Serve lamb chops with any number of side dishes. Traditional Greek Hummus, Tzatziki, Greek Salad, Strawberry and Chevre Salad, Goat Cheese Mashed Potatoes, or Roasted Vegetables. The possibilities are endless.
Ingredients
- 4 lamb chops
- 3 TBSP olive oil
- 1 tsp. dried parsley
- 1 tsp. dried rosemary
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. (4 gr) grated red onion
- ¼ tsp pepper
- ½ tsp salt prior to cooking
- Zest of 1 lemon
Instructions
- Mix all marinade ingredients and pour over lamb chops. It’s best to use your hands and turn the chops so that they have herbs and olive oil evenly distributed.
- Pour into a Zip Lock bag and rotate until lamb is evenly covered. Refrigerate for 4 – 6 hours.
- Remove chops from the fridge and marinade 1 hour prior to cooking. Sprinkle both sides with the salt and bring to room temperature. Discard remaining marinade.
- Pre heat grill to 450.
- Sear lamb chops on each side for 5 minutes. The 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 5 minutes and serve.
Notes
Lamb and big flavored herbs call for big wines. Old World and New World Bordeaux, Cabernet Sauvignon, Syrah, and Shiraz will not disappoint. If you have a white wine purist in the crowd head towards an oaked Chardonnay or a Viognier.
We’ve paired with:
• Penfold’s Grange, Australia
• Mission Hill Oculus, Canada
• Montes Folly, Chile
• Gerard Bertrand La Forge, France