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Bon Appétit

Lamb Chops with Oregano and Lemon

4.2

(25)

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
Greek Potatoes with Lemon Vinaigrette
Lemon wedges

Preparation

  1. Step 1

    Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.

    Step 2

    Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

TagsRack of LambLambMeatLemonCitrusFruitMainDinnerNut FreeGluten FreeDairy FreeWeeknight MealsQuickGrillingEasterBon Appétit
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