Greek-Style Lamb Chops with Grilled Vegetables
Chops haven’t gotten a lot of love of late which is a shame: they’re brilliantly versatile and oh-so-tasty. Marinating them overnight tenderises the meat and makes for juicy, flavoursome eating.
Whisk together olive oil, lemon juice, salt, and pepper, add oregano and thyme and pour over lamb chops in an airtight container. Fasten lid and marinate in fridge overnight or for at least 6 hours. Bring up to room temperature before cooking.
Brush zucchini, red pepper and lemon slices with a little olive oil and grill on BBQ for several minutes each side, till tender and bearing nice marks from the grill.
Place lamb chops on hot grill and cook for around 3 mins on each side until browning up nicely. Arrange cooked lamb chops, zucchini, red pepper and lemon slices on a large serving platter. Season with flaky sea salt and cracked black pepper, scatter over fresh oregano leaves and serve right away.
If you're feeding a crowd with a host of dishes, you may like to cut each chop in half before marinating.
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp sea salt
1 tsp black pepper
Handful fresh oregano leaves
Handful fresh thyme leaves
6 lamb shoulder chops
2 zucchini, sliced lengthways into strips
2 King Sweeties red peppers, cored and sliced into long strips
1 small lemon, sliced into rounds