Recipe: Greek Lamb Chops

by ELYSIAN Magazine

Topped with rosemary and lemon juice


Two racks of French cut New Zealand lamb

Lemon half

Leaves stripped from three sprigs of fresh rosemary


4 ounces Worcestershire sauce

8 ounces vegetable oil

2 tsp granulated garlic

2 Tbs wild oregano

1 tsp fresh ground pepper

1 Tbs  salt


Cut a rack of lamb between the bones into individual chops.

In a bowl, add Worcestershire sauce, vegetable oil, garlic, salt, and pepper. Rub oregano between your hands to release the oils. Blend marinade with a whisk.

Add lamb chops. Using your hands, mix the chops to coat evenly. Cover and refrigerate for about two hours.

Heat grill to 375 degrees. Gently shake excess marinade off lamb chops and place on grill. Cook for about three minutes on each side for medium rare (about 120 degrees); well done (about 145-160 degrees).

Squeeze lemon juice on top. Top with rosemary. Let rest about 5-10 minutes before serving.

Serves 4.

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