Greek Forequarter Lamb Chops

These Greek-style lamb forequarter chops are full of flavour and easy to prepare. Marinate overnight with lemon, garlic, and herbs, then grill and serve with salad and tzatziki for a fresh family meal.

At a glance

Ingredients

1 kg lamb forequarter chops
½ cup (125 ml) olive oil
juice of 3 lemons, zest of 1
a splash of dry white wine
3 tsp dried Greek oregano leaves
2 sprigs rosemary, finely chopped
4 garlic cloves, minced
salt and freshly ground pepper

Method

The day before cooking, marinate the lamb chops. Lay them in a non-reactive tray, then pour over the olive oil, lemon juice, white wine, zest, herbs, and garlic. Toss well to coat. Cover tightly and refrigerate, turning the chops a few times during the day.
When ready to cook, preheat the BBQ to a low–medium heat. Remove the chops from the marinade and season both sides with salt and pepper.
Grill for 3–4 minutes, until moisture rises to the surface. Turn and cook for another 3 minutes.
Transfer to a tray, cover loosely with foil, and rest for 5 minutes.
Serve with a fresh salad and a generous dollop of tzatziki.