Grilled Lamb Chops

by Karin Calloway Chicken, steak, burgers – those are the items that most often hit the grill, making grilled lamb chops a special treat. These Grilled Lamb Chops with Lemon and Oregano are as simple to prepare as your usual grill fare, but they have a delicious Greek accent. Small lamb loin chops are coated with fresh lemon zest, fresh oregano, garlic and olive oil for quick, easy and flavor-packed chops. The seasoned olive oil is also delicious on racks of lamb, chicken breasts and fish fillets. A squeeze of fresh lemon juice over the top of each chop further brightens the flavor. Don’t want to head out to the grill? The chops can be broiled in your Viking range. Just place the chops on the broiler pan and position the top rack about 4-inches from the broiler. Broil the chops for about 2 minutes per side. 8 small lamb loin chops, 1-inch thick (about 1 ½ pounds) 1 tablespoon chopped fresh oregano leaves 1 teaspoon minced garlic (about 1 large clove) Zest of 1 lemon 2 tablespoons olive oil Sea salt and freshly ground black pepper, to taste Lemon wedges, for serving Heat grill to medium-high flame. While grill heats, wash lamb chops, dry with paper towels and trim away excess fat. Combine oregano, garlic, lemon zest and olive oil in a shallow baking dish. Season with salt and pepper and stir to combine. Coat both sides of each lamb chop with oregano-lemon mixture and set aside until grill is hot. Grill until nicely browned but slightly pink inside, about 2 to 3 minutes per side. Serve with lemon wedges to squeeze over the top of the chops. Makes 4 servings.

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