Greek Lamb Chops

Total Time: 55 minutes

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 5 - 10 people

Suitable For: Sunday lunch

What’s for dinner tonight? Greek lamb chops! We’ve prepared a feast for you. As delicious as these lamb chops are alone, we’ve made it even better with an added salad recipe and a garlic bread recipe to complement your braaied chops.

Ingredients

Chops:

10 lamb rib or loin chops (approx. 1kg)

1/3 cup olive oil

3 cloves of garlic

1 tbsp chopped fresh thyme

1/2 tsp oregano

2 tbsp fresh chopped rosemary

zest of 1 lemon

juice of 2 lemons

freshly ground salt and pepper

wooden skewers (soaked in warm water)

Garlic bread:

1 french loaf or baguette

2 cloves of garlic

1/2 cup of butter

1 tbsp fresh chopped parsley

salt and pepper

Salad:

5 medium tomatoes, chopped

2 small cucumbers (quartered lengthwise and chopped)

1 large green bell pepper capsicum (sliced thinly)

1 large red onion (thinly sliced)

3 tbsp extra virgin olive oil

1 tbsp red or white wine vinegar

1/4 tsp dried oregano, salt to taste

freshly crushed black pepper

200g feta cheese cut into slabs

handful olives, whole or sliced (Kalamata, if you have them)

Instructions

Chops:

Place the chops in a container you can close securely - you'll be shaking up all the ingredients in the container, so make sure it will stay closed.
Add the olive oil, fresh herbs, lemon zest and lemon juice and season with salt and pepper.
Close the lid and give it a good shake until the lemon juice and olive oil emulsify. Put the sealed container in the fridge.
Start your gas braai and turn all the burners to their lowest setting.
Skewer your chops so that there's only a short piece of the skewer sticking out on both sides. Make sure the fat is facing in the same direction on all the chops. Sprinkle a little salt on the fat.
Place the chops, fat side down, and garlic bread on the grid with the chops and close the lid. Turn the chops every few minutes to cook the bone side as well. You can turn the garlic bread each time you turn the chops.
Remove the chops from the skewer when the fat is golden brown and crispy.
Grill them as you would typically for 5 -10 minutes a side depending on whether you like your lamb rare or well done. Remove the garlic bread.
Let your chops rest for 2 or 3 minutes before serving.

Garlic bread:

Cut bread into 2.5cm thick slices without cutting all the way through.
Combine the butter, garlic and parsley in a bowl. Season with salt and pepper. Spread mixture over cut sides of bread slices. Wrap loaf in foil.

Salad:

Cut all the salad ingredients nice and chunky and place all the ingredients in a mixing bowl.
Drizzle with olive oil and vinegar dressing.
Serve with chops and garlic bread.