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Prep time
10 minutes
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Cook time
20 minutes
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makes
1/2 cup
Author Notes
In December of 2015, I was in San Francisco with girlfriends. We had spent the morning shopping and when it started to rain, we decided it was time for lunch. We were VERY lucky to walk into Kokkari, a Greek restaurant. We loved the roaring fire and cozy couches we sat on. We really loved the food. I am still trying to get their Zucchini Cakes, just right, but think I've mastered their grilled lamb.
I think the best lamb chops for this recipe are the Frenched Rack of Lamb. They will cook up faster, since they are smaller, and will absorb all the yummy dressing. —judi leib
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Ingredients
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1-1/2 pounds
Frenched Rack of Lamb
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1-1/2 tablespoons
Sea Salt, divided
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1 teaspoon
Fresh Ground Black Pepper
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1-1/2 tablespoons
Dried Greek Oregano, divided
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6 tablespoons
Extra Virgin Olive Oil, a little more for drizzling
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2 tablespoons
Fresh Lemon Juice
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2 teaspoons
Capers, rinsed and minced
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2 teaspoons
Minced Shallots
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1 teaspoon
Fresh Minced Garlic
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1 teaspoon
Minced Flat Leaf Parsley
Directions
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Season, prepared, lamb chops with a little of the salt, pepper and oregano. Drizzle with extra virgin olive oil and set aside. Meanwhile heat grill to 500°.
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In a small bowl, whisk remaining ingredients together. Set aside.
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Grill lamb chops until medium or medium rare:
Place on grill, fat side down and cook for 5 minutes, to just sear.
Leave top open to reduce heat to around 400° and turn chops over and grill for an additional 10 minutes.
I like to use a thermometer and take chops off at 120°, for a medium rare finish. Cook for additional 5 minutes if you prefer medium.
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When ready move chops to platter. Drizzle dressing over HOT lamb chops and tent with foil, to rest, for 5-10 minutes.
Lamb will continue to cook and should get to 125°-130°.
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Slice, in between chops, and serve with extra lemon wedges and fresh oregano. This dish pairs nicely with rice or potatoes.
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