GRILLED LAMB CHOPS
INGREDIENTS:
(For 4 servings)
- 8 cloves garlic, crushed
- 6 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice, divided, plus lemon wedges for serving
- 1 tablespoon dried oregano, divided
- 1 tablespoon kosher salt, divided
- 1 teaspoon crushed red pepper, divided (optional)
- 3/4 teaspoon freshly ground black pepper, divided
- 2 pounds (1/2-inch thick) bone-in lamb rib chops or (1-inch thick) lamb loin chops, trimmed
INSTRUCTIONS:
- Gather all your ingredients.
- Whisk together garlic cloves, 1/4 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons dried oregano, 2 teaspoons salt, 1/2 teaspoon red pepper, and 1/2 teaspoon black pepper in a small bowl until combined.
- Place lamb chops in a resealable plastic bag, and pour marinade over chops. Remove air from bag, and seal. Store in the refrigerator to marinate at least 4 hours or up to 12 hours. Remove from refrigerator, and let stand 30 minutes to warm slightly.
- Preheat an outdoor grill to High (450 to 500 degrees F (230 to 260 degrees C)). Scrape off excess marinade from lamb chops, and discard remaining marinade in bag. Sprinkle chops evenly with 1/2 teaspoon of the salt and remaining 1/4 teaspoon black pepper.
- Place lamb chops on oiled grates; grill, covered, turning once or twice, until browned and a thermometer inserted into thickest portion of lamb chop registers 130 degrees F (54 degrees C) for medium-rare, about 4 minutes for rib chops and about 6 minutes for loin chops, or to desired degree of doneness. Carefully turn lamb chops with tongs to sear edges, as desired. Transfer lamb chops to a platter; let rest 5 minutes.
- While lamb chops rest, whisk together remaining 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper, as desired, in a small bowl until combined.
- Drizzle olive oil mixture over lamb chops, and serve immediately with lemon wedges.