When I started this Adventure I was seriously grill-challenged. Today, I am a new woman. I’ve learned how marinades can transform bland meat into craveable hunks of goodness, as with the intensely lemony Georgian Chicken recipe we made a few weeks ago. And now, today, I bring you Greek lamb… I would choose to eat these lamb chops over eating out any day of the week. The key is to slowly marinate the meat until it practically tingles from the inside out with garlic, lemon and a hit of rosemary.
2.5 lbs lamb, any combination of:
Lamb Rib Chops
Lamb T-Bone Chops
Leg of Lamb, cubed (for kabobs)
For the marinade:
4 cloves garlic
1-3 sprigs fresh rosemary
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 strips lemon peel, or 1/2 a lemon zested
1/4 cup olive oil
1/4 cup lemon juice
Run to the store and buy some potted herbs. Plant them here, there, and everywhere. They’ll make your garden so gorgeous.
An herb garden is unbelievably easy to grow and recipes like this will make you glad you started one!
Add rosemary, garlic, and lemon peel to a mortar bowl. Here are a few tips: zest the lemon peel for a stronger flavor. Use up to three sprigs rosemary for more pronounced flavor (1 sprig, I learned, just barely flavors the meat – it gives it a little hint of flavor that won’t be easily identifiable, perfect if people aren’t rosemary fanatics).
Next, add salt, oregano, and pepper.
Mash everything together into a rough paste.
Combine with equal parts olive oil and lemon juice…
And pour over the meat.
You can use lamb chops…
Or cubed up leg of lamb (for kabobs)…
We did all of the above, which turned out to be a nice sampler.
Pour the marinade over the meat, cover and refrigerate for 24 long and happy hours.
Meanwhile, go to a museum, eat a giant dinner with glass of wine, and go to sleep.
The next day, grill over medium heat, watching for flare-ups from the fat, until cooked to desired temperature. I prefer medium-rare for lamb.
My favorite was a toss up between the kabobs and lamb chops.
If I really had to choose, I’d have to say lamb chops.
Which cut would you try?
- 2 1/2 lb lamb , rib, T-bone or leg (cubed for kabobs)
- 4 cloves garlic
- 1-3 sprigs rosemary
- 1 tsp salt
- 1/2 tsp oregano
- 1/4 tsp pepper
- 1/2 lemon , zested or 2 strips of lemon peel
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Add rosemary, garlic, lemon zest, oregano, salt and pepper to a mortar bowl. Mash into a rough paste.
- Combine with equal parts olive oil and lemon juice and pour over the meat. Cover and refrigerate for 24 hours.
- The next day, grill over medium heat until desired temperature.
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