Tender lamb chops are marinated in fresh lemon juice, herbs and Greek olive oil, then seared on the grill. They're easy enough for a quick supper yet elegant enough for entertaining.
- 1/3 Cup fresh lemon juice
- 2/3 Cups Greek virgin olive oil
- 1 Teaspoon dried oregano
- 1/2 Teaspoon dried rosemary
- 1/4 Cup chopped parsley
- 4 New Zealand baby lamb chops, about 1 1/2 to 2 inches thick
- Kosher salt and fresh ground black pepper, to taste
Step 1: In a medium non-reactive bowl, place 1/3 cup fresh lemon juice. Gradually whisk in 2/3 cup Greek virgin olive oil. Add 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/4 cup fresh parsley. Season with salt and pepper, to taste.
Step 2: Place 4 New Zealand baby lamb chops in a re-sealable plastic bag. Add half of the marinade to the bag. Reserve the remaining half for serving. Refrigerate and marinate chops overnight.
Step 3: Prepare a grill to medium high heat. Remove lamb chops from marinade, and discard the used marinade. Grill chops about 3-5 minutes per side for medium doneness. Transfer to serving plate and drizzle with 1/4 cup of the reserved marinade. Serve remaining sauce on the side.