Greek style lamb chops
- Eight lamb chops
- Four cloves of garlic, fine
- Four sprigs of rosemary, finely chopped
- Two tablespoons of finely chopped fresh oregano (or one tablespoon dried)
- Juice of 3/4 lemon
- Zest of half a lemon (good washed and finely grated)
- 40 ml olive oil
- Salt and pepper to taste
Using a mortar and pestle, make a paste of the rosemary, lemon zest, oregano and garlic. Season this paste with salt and pepper. Mix the pasta with olive oil and lemon juice and then brush the chops with it. Place the chops in the fridge, covered, for at least a few hours, the longer the better. Take the meat out of the fridge 15 minutes in advance and then grill it on the barbecue. You can also fry the meat. If you want to fry it, do this on high heat for 20 seconds per side until it turns brown. Then fry it on medium heat, two to three minutes per side. The meat may be pink on the inside. If you want it well done, hold it for three minutes.
Enjoy your meal!
Tip: serve the lamb chops with a Greek salad, the recipe can also be found on our website.