-
Prep time
3 hours
-
Cook time
10 minutes
-
Serves
3 to 4
Author Notes
This is my favorite way to do lamb chops - marinated in lemon, olive oil and a Greek rub and then grilled to medium rare. I usually pair them with a simple marinated salad. I use loin chops but rib chops are also great and require less grilling time. We did 30 of them for Easter and 12 last night. This recipe calls for 8. —inpatskitchen
Continue After Advertisement
Ingredients
- For the Greek rub
-
2 tablespoons
salt
-
1 tablespoon
black pepper
-
2 tablespoons
granulated garlic
-
1 teaspoon
dried basil
-
1 teaspoon
dried oregano
-
1/4 teaspoon
dried thyme
- For the chops
-
8
loin lamb chops cut 1 to 1 1/2 inches thick
-
3 tablespoons
of the Greek rub
-
Zest of one lemon
-
Juice of two lemons
-
4 tablespoons
olive oil
-
Lemon wedges for serving
Directions
- For the Greek rub
-
Place all ingredients in a spice grinder or mini processor and process until finely ground.
- For the chops
-
In a covered container or large plastic freezer bag, place all ingredients and marinate in the refrigerator for about 3 hours.
-
On a hot grill, grill the chops until slightly charred and cooked to your desired doneness, flipping occasionally. Serve with the lemon wedges.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.