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Grilled Lamb Chops with Herbs

Serves 4 Entree meat

Grilled Lamb Chops with Herbs

Grilled Lamb Chops with Herbs is a staple of Mediterranean home cooking, where the sea breeze carries the scent of rosemary and thyme. Aegean grill plates often feature this dish, with olive oil and lemon as constant companions, inviting the easygoing spirit of everyday meals. It's a celebration of simple ingredients that come together without fuss, perfect for those who find joy in the art of grilling.

Each bite of these lamb chops offers a taste of the sea and the garden, with the earthy warmth of oregano and the bright zing of lemon. The olive oil seeps into the meat, ensuring it remains tender and full of flavor, while garlic provides a subtle kick. This dish is an expression of straightforward flavors that require no embellishment, a perfect reflection of the Mediterranean table.

Ingredients

  • 8lamb chops
  • 60 mlextra virgin olive oil
  • 2 clovesgarlic
  • 1 tsporegano
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb chops. Place the 8 lamb chops on a clean surface and season them generously with fine sea salt and freshly ground black pepper on both sides. Mince 2 cloves of garlic and sprinkle evenly over the chops. Add 1 teaspoon of dried oregano, pressing it gently into the meat to adhere.
  2. Drizzle 60 ml of extra virgin olive oil over the seasoned lamb chops, ensuring each chop is lightly coated. Use your hands to massage the oil and herbs into the meat, which helps to enhance the flavor and create a beautiful crust when cooked.
  3. Preheat a grill pan or a heavy skillet over medium-high heat. Once the pan is hot, place the lamb chops in a single layer, ensuring they do not overlap. You should hear a sizzle as they hit the pan, which indicates the pan is hot enough to sear the meat properly.
  4. Cook the lamb chops for about 3-4 minutes on the first side, until they develop a rich, golden-brown crust. Flip the chops and continue to cook for another 3-4 minutes on the other side. The exterior should be well-colored, and the internal temperature should reach about 60°C (140°F) for medium-rare, which will feel slightly springy when pressed.
  5. Once the desired doneness is achieved, remove the lamb chops from the pan and let them rest on a plate for about 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful.
  6. While the lamb chops are resting, cut a lemon in half and squeeze the juice over the chops, allowing the citrus to enhance the flavors of the herbs and meat. Serve the lamb chops in modest portions, pairing them with a simple salad or grilled vegetables to complete your Mediterranean meal.