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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.

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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

  1. 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.
  2. 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.
  3. Grill for 3-4 minutes, until moisture rises to the surface. Turn and cook for another 3 minutes.
  4. Transfer to a tray, cover loosely with foil, and rest for 5 minutes.
  5. Serve with a fresh salad and a generous dollop of tzatziki.