Ever tried lamb before? Me neither! However, I will be making this a staple in my house! Be prepared to take cooking to a different level! Tender beyond anything you can think and minus a little marinade time super quick! The family will enjoy and more so you will be the new superhero in the house.
I paired this with locally grown fresh cucumber, tomato, and red onion salad, as well as a basic Greek Tazaki sauce.
You can pair this recipe with so many different options. In the winter, how about some roasted potatoes, onions, and mushrooms. In the summer when the tomatoes are to dream about turning it a little greek. I added a little heat and loved it against my cooling summer blend, however you can take this marinade and make it perfect for any time of the year.
I pan-grilled this however if you don’t have a pan-grill, sear it! Just adjust stay on top of your temp so you don’t overcook.
Ingredients
Instructions
- Cut lamb between bones into individual lamb chops. Top with salt and pepper
- Mix all marinade ingredients together
- Let rest in the fridge for 24 hours. If you don't have that time, marinade for 1 hour outside the fridge
- -Heat pan up with 2 tbsp of oil till oil glistens (that means it's nice and hot) pull lamb from marinade and top with a little salt and pepper
- Sear on each side for 3 mins (this time will change depending on your heat to the pan and the thickness.) I would suggest using a meat thermometer to make sure you get to the desired temp.
- Once to temp, rest for a minute and enjoy
Notes
This recipe is literally the base ground for pairing, play depending on what is fresh and available.