Lamb Chops ~ winter style grill

Do you fire up the outdoor grill in the winter? How about when it is 5 below zero? I don’t. But I still made juicy, flavorful lamb chops on the stove top with a finish in the oven. It is actually quite quick and easy.

Have your butcher french the chops, cut the excess away from the bone, to make them lamb lollipops. Fun to eat, a meat lollipop, don’t ya think? I also took a couple shoulder steaks out of the freezer too, in case the chops weren’t enough for all of us. I cut the shoulder steaks into 1in chunks and removed the fat & bone, marinated & cooked with the chops.

Prepare the Marinade

• 3 cloves garlic, minced
• 1 Tbsp dried oregano (it is winter so no fresh, but dried is fine in the marinade)
• zest of 1 lemon
• juice of 1 lemon
• 1 tsp salt
• fresh ground black pepper
• 1/4 cup extra virgin olive oil

Combine ingredients and set aside.

Prepare the meat
lamb chops, frenched if you like. Rub the marinade into the meat and set aside for 30 minutes up to a few hours.

Preheat oven to 400F.
Heat a cast iron skillet over high heat. Add meat without over crowding pan and seer on all sides. Once all meat is seared, transfer to oven and cook a few more minutes until your preferred doneness.

serve with:
pitas or naan bread
tzatziki
Greek salad

Tagged as: Greek, lamb