Wednesday, July 16, 2008

Grilled Lamb Shoulder Chops With a Greek Style Marinade


I love lamb and I especially love grilled lamb chops. I rarely have them though because lamb loin chops are so expensive. However, shoulder chops, while not as elegant, provide an economical and flavorful alternative. The trick is to make sure you have a hot fire so you get a nice sear and to not over cook the chops so they are nice and juicy. The chops were the centerpiece of a meal inspired by my garden, which is really starting to produce. I had a couple of nice green peppers and some eggplant so I made a ratatouille. This gave me the idea of putting together a Mediterranean style dinner last night. I made a marinade for the lamb using the Greek trio of garlic, lemon and fresh oregano from my herb garden. I also made a quick rice pilaf. The whole meal was scrumptious.

Grilled Lamb Should Chops With a Greek Style Marinade

4 T olive oil
3 cloves of garlic, minced
juice of one lemon
1 T fresh oregano chopped
1 t. salt
4 grounds of fresh black pepper
6 lamb shoulder chops

Mix together the olive oil, garlic, lemon, oregano, salt and pepper. Marinate the lamb in this mixture for at least 2 hours. Prepare a hot charcoal fire or put the gas grill on high. Sear the chops on both sides. Remove chops from direct heat, put on the grill lid and cook for another 5-10 minutes. Chops are done when clear juice runs from the chops. Cove chops and let them rest for ten minutes.

Enjoy!

2 comments:

Deborah, Site Administrator said...

I don't know why I didn't plant oregano this year. I'll definitely have to try this Bill. I love lamb too. You'll have to try the lamb burgers I posted a week or so ago. They are another economical way to enjoy lamb and they were so delicious.

Keep grillin'.

Deb

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I didnt like lamb at all . But my husband is crazy for this.