Loading ...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 (like thyme, marjoram and fresh oregano), minced
2 pounds lamb rib 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 serve hot or at room temperature with crusty bread, beet salad and the garlicky-yogurt dip called tzatziki.
Serves 6
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.
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