Here’s the meat most people associate with Greece: lamb. And it’s true, in Greece we eat a lot of lamb. Lamb is on nearly every menu and found in almost every home kitchen. It’s eaten for celebratory occasions and for everyday meals as well. There are many ways to prepare it and a plan I share all of them with you over time, but today I’m starting with one of the easiest ways to prepare it, on the grill. Grilled lamb chops are incredibly simple to prepare and they are always a hit with family and guests!
I often buy the whole rack of lamb and cut it up to make the chops, however, in America it’s very easy to find the chops already cut and prepared at the store. When you get them up keep them in the fridge until you’re ready to prepare and grill them. The preparation is very simple, it’s a delicious lemony based marinade that is rubbed directly into the meat. Be sure to coat the lamb chops completely for maximum flavor.
To cook the chops bring your grill to high heat and place them on the grill grate with tongs. Grill them for the right amount of time on each side until they are just cooked through and have nice char marks. This takes very little time and then they are ready to serve! I often place them on a platter with a nice garnish to add them to a buffet with a salad, a grain, and perhaps some pita bread. They are always the first items to be eaten up.
There are so many ways to enjoy lamb in Greece I could probably film an entire series just on lamb recipes. But, if you don’t prepare lamb much and want to, this is the best recipe to start with. It’s so simple and foolproof and the marinade makes the meat absolutely delicious. I can’t recommend it enough. If you try it and have questions or comments please let me know and I’ll reply. Enjoy!
Grilled Lamb Chops
Lamb is one of the most popular meat in Greece. You find it in every region and it is served both at restaurants and at home. Grilling lamb is a great way to prepare it for an everyday meal at home. The preparation is simple, and it always tastes amazing. I usually serve it with a simple salad and lemon potatoes.
12 lamb chops
Sea Salt Black Pepper 1 tsp finely chopped rosemary 1 tsp finely chopped fresh thyme 1 tsp dried oregano 2/3 cup dry white wine (like a Pinot Grigio or Sauvignon Blanc) 1 cup extra virgin olive oil.
3/4 cup olive oil
¼ cup lemon juice
1 tbsp dried oregano
1 tsp sea salt
1 tsp black pepper
Lightly tenderize the lamb chops with a meat tenderizer. Place them in a clean baking dish.
Sprinkle both sides of each chop with sea salt and black pepper.
Prepare the marinade by combining the olive oil, white wine and herbs, and whisk well to combine.
Rub both sides of each lamb chop with the marinade and pour the rest into the dish, taking care to cover as much meat as possible. Cover the dish with plastic wrap and place it in the fridge for at least 3 hours, or up to overnight.
Remove the chops from the refrigerator about 30 minutes before you want to cook them to bring them to room temperature.
Bring a gas or charcoal grill to high heat.
Using tongs, place the lamb chops on the grill and cook each side for about 3-5 minutes, or until a nice char appears on each side. The internal temperature for a medium-rare is 135F. You may want to cook them for a minute or two longer if you’d like them more well done.
Place the cooked chops on a serving platter.
Make the ladolemono sauce by whisking together the olive oil, lemon juice, oregano, salt, and pepper and drizzle it over the plated cooked chops right before serving.
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