Greek Lamb chops

By Cafe Delites · 40 min

Ingredients

Instructions

1. Pat the lamb chops dry with paper towels and discard any shards or bone fragments.
2. Mix all the marinade ingredients in a small jug or bowl.
3. Coat the chops with the marinade in a large dish, rubbing it in, cover and marinate for 30 minutes, or overnight in the refrigerator for more flavour, turning occasionally.
4. Before cooking, let the chops sit at room temperature for 30 minutes.
5. Heat 1 tbsp olive oil in a cast iron pan or grill plate over high heat until it just starts to smoke.
6. Fry or grill the chops in 2 batches for 3 to 4 minutes per side, depending on thickness, until cooked to your liking. About 3 minutes per side gives medium; 4 minutes gives medium-well.
7. Rest the chops for 5 minutes before serving.
8. Optional: sprinkle with a little extra dried oregano and lemon juice before serving.
9. Optional pan sauce: lower the heat to medium-low, leaving the drippings in the pan. Add the leftover marinade, 1 tbsp butter and ¼ cup beef broth. Bring to a simmer and cook for at least 5 minutes. Stir in 1 tbsp lemon juice and serve with the lamb.

Summarized from Cafe Delites's video. Watch it for the details.

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