Name: Lamb Chops with Oregano and Lemon
Yield: Makes 4 servings
Ingredients: 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dried oregano; 1 tablespoon garlic powder; 2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops; Greek Potatoes with Lemon Vinaigrette; Lemon wedges

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons coarse salt

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon garlic powder

2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops

Greek Potatoes with Lemon Vinaigrette

Lemon wedges

Preparation

Step 1
Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
Step 2
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

TagsRack of Lamb Lamb Meat Lemon Citrus Fruit Main Dinner Nut Free Gluten Free Dairy Free Weeknight Meals Quick Grilling Easter Bon Appétit

Recipe notes

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