Is it me or Greek Easter actually fell on the day of Catholic Easter? I am so confused! I was under the impression that the Greeks celebrated Christmas with the catholic world, and Easter with Russian Orthodox church. Anyhow, I was inspired to cook lamb chops that I served with tzatziki and a side of fresh green salad with feta.
This is a very basic recipe for lamb chops if you want something just a little bit different from your regular salt and black pepper. It is based on a recipe from Bon Appetit cookbook.
Makes 2 servings
- 4 medium cloves garlic, minced or pressed
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon dried crushed red pepper
- 4 tablespoons olive oil
- juice of half a lemon
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 8 lamb chops
- 3 tablespoons olive oil
- fresh rosemary sprigs (optional)
Combine the first 7 ingredients in a medium bowl. Roll the chops in the mixture rubbing it all over. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Heat 1 1/2 tablespoons oil in a heavy large skillet over medium heat. Add 4 chops to the skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.