I’ve had Greece on my mind lately. First, I turned in the most recent edit of my novel before leaving for Maine (woo hoo!!!). Second, I returned to read that Peter, from Kalofagas, had left for a long vacation in Greece which left me stewing in envy. And then my husband told me he’d bought lamb chops—which in my mind I’d instantly transformed into these tasty little morsels below and was all but licking my fingers with anticipation—but they turned out to be pork chops instead.
So when I stopped by Live to Eat and saw that they were having a Grilling Event, I knew just what I’d bring to the table:
{ Lemon Herb Lamb Chops }
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.
1/4 cup olive oil
1 tablespoon lemon zest
4 cloves garlic, finely chopped
1/4 cup mixed fresh herbs, minced
2 pounds lamb chops
3/4 tablespoon kosher salt
freshly ground black pepper
Whisk together olive oil, lemon zest, garlic and herbs and marinate lamb chops for at least an hour and up to a day.
Heat a grill to medium high. Remove chops from marinade, sprinkle with salt and pepper and grill for 3-5 minutes per side, until medium rare.
Arrange on a plate and dot with Roasted Tomato Tapenade, if you like. Serve hot or at room temperature.
Serves 6
Pair it with: The herbs in this mingle well with an Alexander Valley Cabernet Sauvignon, or if you want more velvet and less tannin, try a Merlot
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11 Comments
That marinade sounds amazing! Lamb is my favorite meat on the grill, thank you for sending this over to MM-Grill It event!
Now that is a meal! Wow, I have never been to Greece and it’s definitely on my list. But why go when you can make that at home!
Those look delicious and who could ever say no to lamb chops?
Greece is on my list, too. It never was, but Peter (and the many other great Greek food bloggers) have very much piqued my interest and now its up very high on the list.
I love the sound of these lamb chops, just delicious. Lamb is my absolute favorite red meat, one reason I love Greek food so much.
I’m drooling just look at this recipe, and your wonderful photo. They both look great!
Sig . . . Glad to be a part!
Noble Pig & Mike . . . No matter how good the lamb chops looks, I definitely recommend making the trip :-).
Kalyn . . . I agree, the flavors work beautifully together. Now if we just had come roasted eggpant here . . .
Tom . . . Thanks!
this recipe is no good. what are “herbs?” You must be more specific than that, especially when you offer a wine pairing and claim it goes so well.
Steve . . . I’m sorry you don’t like the recipe. I’m loose with the term “herbs” in this recipe because I want to leave it open to individual interpretation. It could be mint, it could be any number of basil types, it could be marjoram, it could be fresh oregano. You get to choose. In any case, the reason I suggested an AV cab over, say, a Dry Creek cab is that they tend to have more herbal notes to their nose–a sort of minty, earthy, freshness–that, I’ve found, pairs well with herbs in a variety of recipes.
I just love grilled lamb! That looks so succulent and the marination is just perfect- Thanks for joining us at the MM!
perfect lamb chops!! looks yummy
Nicely done…I’m back and now I want these lamb chops as much as going right back to Greece!
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