Sunday, April 6, 2008

Grilled Marinated Lamb

I have found a new meat to love, and that meat is lamb. Wow- I never knew it had such a rich flavor until I made some for St. Paddy's day. Now I am wiser and am trying to find new ways to incorporate it into the rotation.

Granted, it is another red meat, and we generally try to steer clear of eating too many heavy meats, but the nice thing about lamb is it generally comes in small sizes. At least, the cuts I choose to pay for are small!

Last night I used Greek inspiration- at least I think it was Greek- to prep the meat. After an hour of marinating and then about 15-20 minutes on the grill, we had a really tasty, tender, medium-rare main course. Served up with lemon feta couscous and spinach salad with green olives and more feta, we ate and enjoyed every last bite!

Greek Inspired Marinated, Grilled Lamb

  • 1 C. Plain Yogurt
  • 1 Large Clove Garlic, minced
  • Juice of 1/2 Lemon
  • 1 tsp. Dried Oregano
  • 1 tsp. Black Pepper
  • 2 Lamb Chops, bone in

  1. In a medium to large bowl, combine all ingredients except the lamb. Blend until well mixed.
  2. Coat the lamb chops with the yogurt mixture and place in the bowl with the marinade.
  3. Let the chops sit, in the fridge, for at least an hour.
  4. Heat your grill to medium-high heat- or like our grill which is either kind of hot or flames licking up super hot.
  5. Cook the chops on one side for about 10 minutes, and then flip to cook for another 10 or so to cook through. Check it often towards to the to decide when it is done for you- rare all the way to well done.


Kate said...

I love how often you cook with lamb, it always gives me ideas for the next celebration meal...

Anonymous said...

MMM...So many delicious flavors going on here! I wish we could get lamb in Japan!