Lamb chops marinated simply in olive oil, lemon, oregano and garlic, then grilled until golden outside and juicy inside. A straightforward, fragrant and convivial Greek classic, to be served piping hot with lemon.
Ingredients
- 12 pieces lamb rib or loin chops
- 80 ml extra-virgin olive oil
- 2 pieces untreated lemons
- 3 cloves garlic
- 2 tbsp dried oregano
- 1 tsp fine salt
- 1 tsp ground black pepper
- 0.25 bunches fresh flat-leaf parsley
Method
- Pat the lamb chops dry with paper towels, then let them come to room temperature until they are no longer cold to the touch.
- Finely grate the garlic, squeeze part of the lemon and mix with the olive oil, oregano, salt and pepper until you get a glossy and fragrant marinade.
- Coat the chops in the marinade, massaging well around the bone and fat, then let rest in the refrigerator long enough for the meat to marinate and the oregano aroma to become prominent.
- Remove the meat from the refrigerator before cooking and let it lose its chill, while you prepare a very hot grill, plancha or grill pan.
- Lightly drain the chops to avoid flare-ups or excessive smoke, then place them on the screaming hot surface without moving them until a golden crust forms.
- Flip the chops and continue cooking until the other side has good grill marks, the fat is crispy on the edges and the meat is still springy to the touch.
- Plate the chops on a warm platter and let them rest briefly so the juices distribute throughout the meat.
- Drizzle with a little fresh lemon juice, add chopped flat-leaf parsley and serve immediately with lemon wedges to squeeze at the table.
Nutrition
Per serving
- Energy
- 254.5 kcal
- Protein
- 5.65 g
- Carbohydrate
- 7.13 g
- Fat
- 23.78 g
- Fibre
- 2.33 g
- Calcium
- 93.05 mg
- Iron
- 2.18 mg
- Magnesium
- 21.38 mg
