This is essentially a follow up post to my Greek Chicken. I made a marinate that I used on both chicken and this lamb. Greek herbs and spices are strong enough to stand up to lamb as well. As noted earlier, I did not have as much time as I would like for the marinating but the flavors clearly sank in.
My boys tolerate chicken but still have a very man attitude of beef, beef and more beef. I had these lamb chops in the freezer waiting for the opportunity when just the boys were home. Instead, my wife and my dinner plans were cancelled late and dinner was what ever we had in the fridge and freezer. Tip, when you have meat in the freezer, soak it in warm water and it will defrost in a reasonable time. Try replacing the water with warm water with some frequency.
- 8 lamb chops
- 1/2 cup of olive oil
- 4 – fresh sprigs of rosemary and thyme
- 1 tbsp oregano (I could not find fresh in the store)
- zest and juice of 2 limes
Combine the ingredients in a bowl or bag and drop in the lamb. Massage the marinate into the lamb and let soak for as long as you have, and in my case, about an hour.
Turn on your outdoor grill to medium. Place the lamb on the grill and cook on each side for 5 – 7 minutes. Let the lamb rest before serving. Enjoy!