Greek lamb loin chops are doused in a buttery, lemony, garlicky marinade and quickly grilled to juicy, tender, Mediterranean perfection!
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Ingredients
2 lbs lamb loin chops
1/4 cup melted butter
2 tbsp olive oil
1 lemon zest and juice
4 garlic cloves minced
4 sprigs fresh rosemary leaves, chopped
2 tsp dried oregano (See Note 1)
1/2 tsp salt
1/4 tsp black pepper
1 pinch red pepper flakes
Instructions
Zest the entire peel of the lemon and extract the juice. Put in a bowl and mix with the olive oil and melted butter and whisk to mix thoroughly.
Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes. Mix all and pour over lamb chops in bowl OR into a large sealable plastic bag, and let marinate at room temperature for at least 30 minutes.
Prep your grill to 350°F (See Note 2). Grill to your liking, although for a nice medium with a little pink I do 3-4 minutes per side until internal temp reaches 130°F over medium heat.
Notes
Or substitute 1 teaspoon of fresh oregano leaves, chopped.
Can’t grill? Use a cast iron skillet and cook them 3-4 minutes per side until internal temp reaches 130°F.
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