Lamb Chops with Lemon and Herbs

 

Packed with flavour and fresh ingredients, this lamb marinade is definitely a crowd pleaser.

If time permits marinade overnight, or for at least an hour before cooking. Grass-fed lamb is a great source of protein, a significant source of omega-3 fats and a great source of selenium and zinc.

If you make it, I’d love to see!

 
 
 
 

Ingredients:

(6-8 servings)

3 large shallots, minced

6 tbsp fresh mint, chopped

6 tbsp fresh oregano, chopped

6 garlic cloves, minced

18 baby lamb chops

6 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice

Finely grated lemon peel

Fresh oregano sprigs or fresh parsley, for garnish

 
 
 

Instructions:

  1. Mix minced shallots, mint, chopped oregano, garlic, olive oil, lemon juice and lemon peel in a bowl. Season with salt and generously with fresh ground black pepper.

  2. Rub lemon herb mixture onto each lamb chop. Turn the chops over and rub the remaining mixture over. Let stand at room temperature for an hour.

  3. Prepare barbeque (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter and garnish with oregano sprigs or fresh parsley.

Served with greek salad, lemon potatoes and grilled zucchini.

 
MainsMargot Bragagnolo