Greek Lamb Chops
By Amanda Scali

Spring has sprung, and it's time to dust off the BBQ tools and enjoy some fresh spring lamb on the grill, surrounded by friends and family.
 
Once you try these lamb chops, you will never look back! Or spend money anywhere else when you can save a buck and make them right at home.

Serve them with your favourite potato dish and fresh greens.
 
What you’ll need:
1/4 cup olive oil
Juice of 1 lemon (about 1/4 cup lemon juice)
2 tsp dried oregano, preferably Greek, 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
 
Method:
Using paper towels, pat dry chops and discard any shards or bone fragments.

Mix all the ingredients in a small jug or 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 on 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 bit of extra dried oregano for added flavour and a little extra lemon juice (optional).