2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
12 lamb rib chops (about 3 pounds)
2 tablespoons chopped parsley
2 tablespoons chopped mint
Baked Stuffed Tomatoes with Lamb and Fresh Herbs, for serving
How to Make It
Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper.
Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve with the stuffed tomatoes.
The Assyrtiko grape, which is indigenous to Greece, produces vibrant white wines that go well with tangy flavors, like in the sauce served with these lamb chops. Try the lemony white from Santorini or a bright, dry white from Macedonia.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.