Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil. The sauce is often spooned over fish, but it’s delicious on meat and vegetables, too. “This is real Greek cooking,” he says.
Yields:
4
Total Time:
0
hours
20
mins
1/4
c.
fresh lemon juice
1/2
tbsp.
Dijon mustard
1/2
tbsp.
dried Greek oregano
2
tbsp.
extra-virgin olive oil
salt
Freshly ground pepper
12
lamb rib chops
2
tbsp.
chopped parsley
2
tbsp.
Chopped mint
- Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano, and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper.
- Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve with the stuffed tomatoes.
Recipe: Grilled Lamb Chops with Ladolemono” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f6a228621ab_-_grilled-lamb-chops-ladolemono-fw0810-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*” title=”Grilled Lamb Chops with Ladolemono”>
Martin Morrell
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