Greek lamb chops
11/2/2011
Serves 4
These lamb chops are great with a Greek salad of feta, cucumber, tomato and olives.
Ingredients
| 2 | Lemons |
| 3 | Garlic cloves |
| 2 tsp | Mint |
| 1 to taste | Salt & freshly ground pepper |
| 2 tbsp | Oil |
| 8 | Lamb chops |
| 1 handful | Fresh parsley |
Directions
- Combine rind of one lemon, 2 tbsp lemon juice, crushed garlic, mint (dried), salt, pepper and oil in a small bowl. Place lamb chops (mid-loin) in a shallow dish and pour over marinade. Turn to coat. Refrigerate for at least 1 hour.
- Heat a barbecue grill and cook lamb for 4 to 5 minutes each side until cooked to your liking. Allow to rest for a few minutes after cooking.
- Serve lamb on a bed of fresh parsley with extra lemon rind and lemon wedges.
Wine Match
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