Give Lamb Chops 10x The Flavor With A Spritz Of This Fruit

Simply seasoned with salt and pepper, lamb chops are uber-delicious when flame-grilled on a smoky barbecue. The only problem is that it isn't always possible to get that grill going when the weather isn't playing ball. Luckily, there's an easy way to give lamb chops more flavor when cooking them indoors on a regular old skillet: spritzing them with lemon juice and infusing them in a zingy and herby marinade.

In this Greek-style lamb chops recipe, lemon makes an appearance in two forms. The juice creates the foundation of the marinade that the chops are steeped in, while a small measure of lemon zest provides additional aroma and inviting color. Lemon is often paired with lamb in many Mediterranean dishes, such as souvlaki and kleftiko. However, it also makes an appearance in slow-cooked Middle Eastern tagines because it enhances flavor and balances the elements of salt and fat. The familiar citrus fruit lifts and brightens meaty dishes with its zingy and tart flavor, but it also complements the natural, earthy sweetness of lamb chops in particular, providing both balance and character. Lemon works wonderfully with the other aromatics in the marinade too, such as crushed garlic and oregano, which fleck the surface of the meat and lend it a mouthwatering texture and tempting appearance. As the zest is concentrated with aromatic oils, it perfumes the finished dish with a fresh scent to boot.

Aside from imbuing the lamb chops with a zingy flavor, the lemon acts as a natural tenderizer as the meat marinates. The citric acid in the juice starts to break down any tough muscle fibers in the protein, lending it a tender and succulent texture once cooked. Meanwhile, the addition of olive oil dilutes the citrus juice, which ensures the meat doesn't over-soften, lose its structure, and become mushy. The cleverly balanced marinade lends the lamb flavor yet keeps it plump and firm, ready to be charred in a cast-iron skillet. Just bear in mind that 30 minutes is plenty for the lamb to soak up all that lemony herbiness (anything beyond six hours will turn the protein mealy). You'll only need one tablespoon of lemon juice for the marinade, which equates to half a lemon. However, a smart mess-free hack for juicing a lemon is to slit it with a knife instead of halving it, so the juice trickles out neatly.

One of the other meat marinades that works well with lamb chops is yogurt-based. This dairy product serves a similar function to lemon by providing a hint of tanginess, but it also doubles as a tenderizer. You could easily add a dollop into your lemony marinade, which will give the lamb chops a delectable golden crust as the milk solids inside caramelize.