Lemon Oregano Lamb Chops

I’m always looking for new, yummy and quick things to do with chops – lamb and pork.  Tonight I had thawed in the fridge 4 lamb shoulder chops from the wonderful Pair-a-Dice Farm.  Their lamb always has a smooth and soft lamb flavor, not gamey at all.  Since the flavor is so soft there’s no need for heavy sauces.  This 15 minute marinade of lemon, garlic and oregano did the trick.  So good that I could have eaten all four except that I’m looking forward to the leftovers!

It only marinates 15 minutes so it’s perfect for a weeknight dinner.  You can pull together a side dish while it sits.  Be sure to marinate at room temperature.  Putting cold meat on a hot surface can make it tough.  I used fresh oregano because it’s all I had.  I think the dried might actually have been better in this case because the flavor would have been a little stronger.  Next time I might also add some lemon zest for extra zing.  It doesn’t need anything else.  It has salt and citrus and earthy flavors.  Very Mediterranean and very yummy.  Not much else to say.

Good? Very, very.
Easy? Very, very.
Good for company? Very, very.
Special shopping? I recommend local lamb if you can find it.

Lemon Oregano Lamb Chops


juice of 1 lemon
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh oregano
1 garlic clove, minced
4 lamb shoulder chops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray


1. Combine lemon juice, olive oil, oregano, and garlic in a large zip-top plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally.
2. Heat a grill pan over medium-high heat. Remove lamb from marinade; discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with cooking spray. Add lamb to pan, and cook for 3 minutes on each side or until desired degree of doneness.


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