Grilled Lamb Chops
Here’s a quick recipe for delicious grilled lamb chops. The aroma and the combination of flavours will surely tempt those who do not have lamb on their list of preferences.
8 lamb chops on the bone, about 2.5 cm (1-inch) thick
10 ml (2 tsp) of spices for lamb (mix 5 ml (1 tsp) each of oregano or thyme, and basil and 2-3 cloves of garlic peeled and crushed clean)
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) freshly ground black pepper
50 ml (4 tbsp) olive oil
125 ml (1/2 cup) red wine (optional)
Rinse the lamb chops with cold water and wipe gently with a paper towel. Season the chops on both sides with the spice mixture, add salt and pepper, and place in a bowl to marinate. Squeeze the juice from the lemon, add olive oil, and pour over meat. Set aside for at least 30 minutes.
Marinate the chops evenly, turning them over occasionally. The longer the chops marinate, the more flavourful the meat will be. To keep the chops moist, they must be brought to room temperature before grilling. Use tongs or a paddle to turn the chops; if the meat is punctured, it will lose its juiciness.
Grill the chops on both sides or cook on the stovetop over medium heat. Depending on your preference, cook the chops on the grill six minutes on each side for “rare,” eight minutes per side for “medium,” or twelve minutes per side for “well done.” Sprinkle the chops with red wine when turning them over.
Serve the lamb chops hot with side dishes such as potatoes, rice, spinach, etc., and/or salad.