Learn how to make a delicious Greek marinade for lamb
loin chops. Great flavors of yogurt, garlic, shallots, rosemary
and much more. Tender and juicy lamb chops grilled to
a medium rare and served with a tater parsnip mash and
stewed tomatoes and corn. It was delicious.
Grilled Greek Lamb Loin Chops Recipe
Ingredients:
2-3 pounds lamb loin chops – 3/4 to 1″ thick
1 cup Greek yogurt
1/2 to 3/4 cup chopped candied jalapenos OR
1/4 cup honey and 2 minced fresh jalapenos
*heat is optional
1/2 cup minced shallot
1 tbsp dijon mustard
1 garlic bulb (6-8 cloves) minced
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp oregano
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
1 lemon – zest and juice
In a large bowl combine all the above ingredients except
the meat. Stir until well combined. Add lamb chops and
make sure all chops are coated well. Cover and
refrigerate 4-6 hours or overnight.
You can use a large plastic bag.
Take out of refrigerator 30-40 minutes before grilling
and bring to room temperature. Lightly scrape off
excess marinade.
In a grill pan on medium high add peanut oil or an oil
of your choice. Grill for 3-4 minutes on each side
and another 1-2 minutes on the bone end depending
on the thickness of your chops.
Lightly grill sides of lamb for 15-30 seconds to char.
Remove from pan and let rest for 5 minutes before
serving.
Chops will be rare to medium rare.
You can adjust your cooking time according to your
doneness preference.
Enjoy
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