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1/4 cup olive oil
Juice of 1 lemon (about 1/4 cup)
2 tsp dried oregano or 1/2 cup chopped fresh
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp olive oil for cooking
Using paper towels, pat dry chops and discard any shards or bone fragments.
Mix all of the ingredients together in a small bowl.
Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Let rest for 5 minutes before serving.
Sprinkle with a little extra dried oregano for added flavor and a little extra lemon juice (optional).
Prep Time: 35 Minutes
Cook Time: 15 Minutes
Total Time: 50 minutes
Yield: 4 servings