A quick succulent lamb chop so full of flavor you will think you just went to Greece! You can rustle up these little beauties in minutes provided you were organized and marinated the chops earlier! This is superbly tasty and I have even converted some who believed they did not even like lamb with this…so good it is. Serve with a nice big greek salad and some luscious dill and garlic tatziki to have with each morsel of lamb and it shall leave you longing for it over and over again…
One thing to keep in mind is to make sure that you rest the lamb chops for 7 to 10 minutes after cooking or they will be tough. Once rested they will become tender and be simply perfect…so don’t skip it in your hurry to devour the them because of those tantalizingly delicious smells wafting around you. There, you have been warned now!
GREAT GREEK MARINADE
2 tbsp olive oil
juice of 1/2 lemon
3-4 cloves crushed garlic
1 tbsp red wine vinegar
1/2 tsp crushed chilli flakes
freshly cracked black pepper
1 tbsp fresh chopped dill
fresh or dry herbs (oregano, rosemary)
tiny bit of salt
2 shoulder lamb chops (or regular lamb chops or any other cut)
Mix together all the marinade ingredients nicely and let your lamb chops soak up the gorgeousness for at least two hours or overnight if you have time.
Heat up your cast iron grill pan. Once it is nice and hot, add your lamb chops and cook for three minutes. Now turn them 90 degrees (do not flip over) so they get cross marks on them from the pan, cook for three more minutes. Now flip them over and cook for three minutes. Turn 90 degrees keeping the same side down to get cross marks on this side too. Cook for three minutes. Remove from the pan, and rest the chops for 7 to 10 minutes before attacking them!
1 1/2 tbsp chopped dill
1 tbsp chopped mint
1 cup greek yoghurt
1 clove crushed garlic
1 tbsp vinegar
1 1/2 tbsp olive oil
4 tbsp grated cucumber ( I even leave this out at times)
Whisk your yoghurt with a fork and add all the other ingredients. Mix, taste, season and chill till you want to eat it.