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This is essentially a follow up post to my Greek Chicken. Â I made a marinate that I used on both chicken and this lamb. Â Greek herbs and spices are strong enough to stand up to lamb as well. Â 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. Â I had these lamb chops in the freezer waiting for the opportunity when just the boys were home. Â Instead, my wife and my dinner plans were cancelled late and dinner was what ever we had in the fridge and freezer. Â Tip, when you have meat in the freezer, soak it in warm water and it will defrost in a reasonable time. Â Try replacing the water with warm water with some frequency.
Ingredients:
- 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
Directions:
Combine the ingredients in a bowl or bag and drop in the lamb. Â 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. Â Place the lamb on the grill and cook on each side for 5 – 7 minutes. Â Let the lamb rest before serving. Â Enjoy!
Happy Valley Chow
Always love when you can just transpose a recipe to make something else. Great job, I love me some lamb!
Happy Blogging!
Happy Valley Chow