These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch, and set them in the middle of the table for everyone to nibble on in between stories or songs. They're also delicious with a dollop of Pistachio Gremolata or pesto, or on a bed of bulgur with our All-Purpose French Lentils. Add a small side salad, and you have a pretty perfect dinner.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 4 cloves garlic, finely chopped
- 1/4 cup mixed fresh herbs (like thyme, marjoram and fresh oregano), minced
- 2 pounds lamb rib chops
- 3/4 tablespoon kosher salt
- freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, lemon zest, garlic and herbs. Add lamb chops, and marinate for at least an hour and up to a day.
- Preheat grill to medium-high.
- Remove lamb chops from marinade, sprinkle with salt and pepper, and grill for 3-5 minutes per side, until medium-rare.
- Arrange on a plate, and serve hot or at room temperature with crusty bread, beet salad and the garlicky-yogurt dip called Tzatziki.
Servings: 6
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