Lemon Lamb Chops

Every Thursday night at our house is date night.

Before you get too excited, all that means is we cook a good dinner, open a bottle of wine and settle in on the couch for Thursday night TV. We try not to make other plans or social engagements so we can have Thursday evening to unwind from the work week and relax before our weekend begins. It's glorious, really. 

This is Curtis’ favorite lamb dish. So even though we’ve made it several times, I felt like I should make it again and post here since March is the month of lamb. And it’s our favorite for a reason, so easy and so delicious that it must be shared!

The best part of this recipe is that you cut (even better if you can get your husband to cut it for you) and marinate the rack of lamb a day in advance, so on the day of all you have to do is grill each little chop for about 2 ½ minutes per side. It’s perfect recipe for company or a Thursday night date at home!

I served it with coconut rice and spinach sautéed with garlic and balsamic vinegar. Then we settled in for all our favorite TV shows!

Note: This recipe came from my mom (who got it from epicurious) and she serves it with Tzaziki sauce.

Lamb Chops with Lemon

3 large shallots, minced (I just used a regular onion)
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from a rack of lamb (I bought ours at Costco), cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel

1 tablespoon salt

Black pepper  

Fresh oregano sprigs (for garnish)

Directions: 

I either chop or blend all the above ingredients and marinate the lamb overnight (easy, peasy).

But here’s what the real recipe says to do:

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Bon Appétit
April 2011
by Michael Symon