On Tap Oil & Vinegar Recipe Detail

Grilled Lamb Chops

with Extra Virgin & Oregano Olive Oils

Ingredients:

• 1/4 cup Oregano Olive Oil
• Juice 1 lemon (about 1/4 cup)
• 1/3 cup fresh flat leaf parsley, chopped
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 lamb chops
• 1 Tbsp Extra Virgin Olive Oil, for pan

Directions:

Using paper towels, pat chops dry.

Mix first 6 ingredients together in large shallow dish or gallon zip lock bag. Add lamb chops and pour marinade all over, rubbing into meat. Cover with plastic wrap and marinate at least 2 hours. For more flavor, marinate overnight in refrigerator, turning chops from time to time. Allow chops to sit at room temperature 30 minutes before cooking.

Heat grill pan over high heat and add oil just before chops. Fry or grill in 2 batches 3-4 minutes each side, until done to your liking. (Usually 3 minutes per side for medium, 4 minutes per side for medium-well.) Let rest 5 minutes before serving.