Lamb Chops with Lemon Sauce

This was fantastic, it really was. If you like lemon. and if you like lamb. Couldn't decide which recipe of two to make, so I combined them to make one fantastic dinner.

This was outstanding, it really was. And armed with his new and trusty instant thermometer, the Griller grilled to perfection. Medium-rare, he doesn't grill without it now. Before thermometer we had partly charred and completely charred. Now we have perfection. Most of the time.

Lamb Chops with Lemon Sauce (Ladolemono)
Source: Michael Psilakis - Food and Wine, August 2010 AND Michael Symon - Epicurious
adapted by There's Always Thyme to Cook
Printable Recipe

24 baby lamb chops or 12 larger lamb chops

For Sauce:
1/4 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon dried Greek oregano
about 3 or 4 tablespoons extra-virgin olive oil
salt and freshly ground black pepper

For Marinade:
3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
salt and pepper, to taste

For Sauce: In a bowl, whisk the lemon juice with the mustard, oregano and the olive oil. Season the sauce with salt and pepper, to taste. Set aside.

For Marinade: In a food processor or blender, whiz the shallots, mint, oregano, garlic, sugar, oil, lemon juice, zest, salt and pepper together.

Pour the marinade into a large ziploc bag, or in a baking dish. Put the lamb chops in the bag, zip it closed and shake to cover the chops with the marinade. Refrigerate for at least an hour or more, shaking the bag occasionally. If using a dish, turn the chops over after about 30 minutes.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Grill over medium-high heat until nicely done on the outside and medium-rare inside. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve.

Grill lamb chops over medium-high heat to desired doneness, about 3 - 4 minutes per side for medium-rare. Transfer lamb chops to a platter and drizzle with the lemon sauce. Garnish with fresh oregano sprigs (parsley or mint) and serve.

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

 

and joining Eating in Winnipeg for Savory Sunday!

 and

 Food on Friday at Carole's Chatter 

 

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