And now back to the lamb
I guess I am on a lamb kick at the moment and it is due to the advent of grilling season. If I am going to eat lamb, my favorite way is grilled with a nice char on it. There’s just something about the way lamb complements that smoky caramelized flavor that you can only get from grilling. So, I thought it was about time I re-visited a favorite recipe. This time, I applied this delicious marinade to a different cut – lamb shoulder chops. Although all lamb is generally pretty fatty, this cut was a little less so than the rack I cut into lollipop chops and a lot less work. The only work was in the marinade itself, and that part is pretty darn easy.
I always love a recipe that uses whole quantities of things and this one does not disappoint – the zest of one lemon and the juice of one lemon. Lovely.
And, the oregano in my garden is already thriving so I was happy to chop up a couple tablespoons of the fresh stuff and mix it with the lemon, some olive oil, minced garlic, salt and pepper.
And then, into a zipper bag with the chops for a few hours it goes to make the magic happen!
I put them on a hot grill for a few minutes per side.
“Mama, something smells really good!!”
Indeed it does, Ozzie. Indeed it does.
Charred lamby goodness! The lemon in the marinade gives it a great little zing, and the meat was very tender and so savory. Served with some rice pilaf and fiddleheads sauteed with garlic, this dish made for a perfect spring meal. Give it a try!
1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Marinate lamb chops for several hours before grilling. Grill over high heat for 3-5 minutes per side until charred.