Grilled Lamb Chops

Chicken, steak, burgers – those are the items that most often hit the grill, making grilled lamb chops a special treat. These Grilled Lamb Chops with Lemon and Oregano are as simple to prepare as your usual grill fare, but they have a delicious Greek accent.

Small lamb loin chops are coated with fresh lemon zest, fresh oregano, garlic and olive oil for quick, easy and flavor-packed chops. The seasoned olive oil is also delicious on racks of lamb, chicken breasts and fish fillets. A squeeze of fresh lemon juice over the top of each chop further brightens the flavor.

8 small lamb loin chops, 1-inch thick (about 1 ½ pounds)
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon minced garlic (about 1 large clove)
• Zest of 1 lemon
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
Heat grill to medium-high flame. While grill heats, wash lamb chops, dry with paper towels and trim away excess fat. Combine oregano, garlic, lemon zest and olive oil in a shallow baking dish. Season with salt and pepper and stir to combine. Coat both sides of each lamb chop with oregano-lemon mixture and set aside until grill is hot. Grill until nicely browned but slightly pink inside, about 2 to 3 minutes per side. Serve with lemon wedges to squeeze over the top of the chops.

Makes 4 servings.