It’s officially the middle of summer, so I might as well cook outside as much as possible and really soak in the season. Ry is typically the one grilling, and on this occasion his wonderful self came home bearing a hefty bag of little lamb chops.
I love lamb, it’s totally delicious, but the one major problem, and you know this if you’ve ever cooked lamb, is that it must be cooked outside. If you’ve ever cooked it inside you know it will f***ing stink up your house for days. Days. Doesn’t matter how great your ventilation system is. I don’t care. It will stink. So, we only really only eat it when it’s not freezing outside, or at least comfortable enough to grill. And honestly grilling is the best way to cook it.
It’s also incredibly simple to cook, just make sure to grill it quickly over high heat. For this version I did a little marinade with some lemon and fresh oregano, but you can add whatever you like, or simply go with just some salt. And serve it up with whatever else you like, here I made some tzatziki, braised escarole (recipes coming soon!), salted cucumber and grilled pita. We also tend to eat it with a big greek salad and a massive hunk of really good bread.
Ry is typically the one grilling, and on this occasion his wonderful self came home bearing a hefty bag of little lamb chops.
Grilled Lamb Chops
a little backyard barbecue for two
- Lamb Chops – usually 3-4 per person is a good amount, just get however many you think you’ll eat
- Small Bunch of Chopped Oregano – maybe a tablespoon, save a little for topping at the end if you want
- 1 Lemon – you’ll be using the zest and juice
- Dash of Olive Oil
Toss your chops with the lemon zest, oregano, oil and salt and let sit for 10-20 minutes while you go and get your grill heated up. Once your charcoal is all ready and blazing hot, get those chops grilling. They should take no more than 3-5 minutes per side, all depends on their size and how well you like your meat cooked, I like mine more on the rare side, Ry likes his more well done.
When they are grilled to your liking, take ‘em off the heat, add a touch more salt, some fresh cracked pepper and a generous squeeze of lemon juice. You can also top with some more fresh oregano if you like it, I certainly do. That’s is. Eat up!