This recipe has a Greek basis, with it’s fresh lemon, olive oil and herbs bumping up the flavor of the grilled lamb. Serve this with some Tzatziki on the side and maybe steamed rice, tabbouleh or a light Israeli Couscous salad. Finish it off with a Meyer Lemon bar and you have a great dinner.
I have a passion for travel and experiencing different cultures. I have been fortunate enough to go to numerous countries and although I love Greek food, I have yet to travel there and experience it first hand. It’s one on the list for sure having knocked off Egypt (twice) and Turkey last November.
Greece has many different culinary influences as well due to each successive invasion and settlement – from the Romans, Venetians, Turks and many Greek foods have names with origins in those cultures, most notably the Ottoman Empire. That was evident when traveling throughout Turkey seeing all the different versions of many cultures coming from street food vendors. Dishes with names like tzatziki (from the Turkish “cacik”), hummus (the Arabic word for chickpea) and dolmades (from the Turkish “dolma”), that can be found in kitchens from Armenia to Egypt, have also found a home in Greek cooking, and been adapted over hundreds of years to local tastes and traditions. Probably the biggest discovery was that hummus was not actually from Greece, it is actually a Middle Eastern dish with an association to Greek food only because it appears on the menu in many Greek restaurants around the world… brought there by restaurateurs catering to local tastes at the time.
Lemon Rosemary Grilled Lamb Loin Chops
- 2 lbs lamb loin chops Costco!
- 1/4 cup melted butter
- 2 tbsp olive oil
- 4 garlic cloves
- 4 sprigs fresh rosemary
- 2 tsp of oregano
- 1 lemon
- freshly ground black pepper
- 1 pinch red pepper flakes
- Zest the entire peel of the lemon and extract the juice. Put in a bowl and mix with the olive oil and melted butter and whisk to mix thoroughly.
- Strip the rosemary needles from the stalk and chopped finely, add to the bowl. Next, peel, crush and chop the garlic, add to the bowl. Add the oregano, black pepper and red pepper flakes. Mix all and pour into a large Ziploc bag.
- Add the lamb chops to the bag and let marinate at room temperature for at least 30 minutes.
- Prep your grill to 350°. Grill to your liking, although for a nice medium with a little pink I do 5 minutes per side over medium heat.