← Nouns Cooking · Greek

Ingredients

• 1 kg lamb rib chops (about 12)
• 4 tbsp Olive oil
• 2 cloves Garlic, crushed
• 1 Lemon, zested and juiced, plus wedges to serve
• 1 tbsp red wine vinegar
• 1 tbsp Rosemary, finely chopped
• 1 tsp Dried thyme
• 2 tsp Dried oregano
• 1 tsp flaky salt
• ½ tsp Black pepper

Method

1. Mix the oil, garlic, lemon zest, vinegar, rosemary, thyme, half the oregano and the pepper in a dish. Add the chops, turn to coat and leave for 1 hour at room temperature, or overnight in the fridge.
2. Heat a barbecue or griddle pan until smoking hot. Wipe off excess marinade so it does not burn, and season the chops with salt.
3. Cook for 3–4 min per side, until well charred outside and still pink in the middle. Hold them fat-side down for 30 seconds at the end to crisp the edge.
4. Rest for 3 min, then squeeze over the lemon juice and sprinkle with the rest of the oregano and a little more salt.
5. Serve with lemon potatoes, a Greek salad and plenty of napkins.

Tips

• Ask the butcher for rib chops cut from a rack; loin chops work but need 1–2 min longer.
• For well done, cook to 71°C (160°F) in the centre.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas Dimitra's Dishes