We’re putting something special on the grill for Father’s Day: lamb chops.
This Greek-accented lamb chops recipe is from Chef Curtis Stone’s new book, What’s For Dinner, which focuses on easy-to-make meals for every night of the week.
Chef Stone serves his Grilled Lemon Oregano Lamb Chops with a rustic bread salad: a combination that‘s a treat for the family meal and special enough for guests. It takes only 35 minutes to prepare.
You can marinate the lamb for 10 minutes or 10 hours; the more time you give it, the more flavorful it will be.
For a weeknight meal, stick the chops in the marinade before you go to work; but don’t worry if you forget to do so because they’ll still be delicious with only a quick marinade.
Prep time is 15 minutes, plus at least 10 minutes marinating time; cook time 10 minutes.
Ingredients For 4 Servings
For The Lamb
1. MARINATE the lamb: In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, oregano and rosemary. Add the lamb and turn to coat with the marinade. Cover with plastic wrap and marinate at room temperature for at least 10 minutes, or in the refrigerator for up to 10 hours.
2. REMOVE the marinated lamb from the refrigerator about 30 minutes before grilling and let stand at room temperature. Meanwhile…
3. MAKE the vinaigrette: In a small bowl, whisk together the vinegar, mustard, shallots, garlic and oregano. Gradually whisk in the olive oil. Season to taste with salt and pepper. Set aside.
4. PREPARE an outdoor grill for medium-high cooking over direct heat.
5. MAKE the salad: Lightly brush both sides of the bread with olive oil and sprinkle lightly with salt. Grill the bread, turning halfway through cooking, for about 2 minutes, or until lightly toasted. Remove the bread from the grill, tear it into bite-size pieces, and put it into a large bowl.
6. SEASON the lamb with salt and pepper. Grill the lamb chops, turning them over halfway through cooking. Cook for about 7 minutes for medium-rare, or until the meat feels resilient when pressed with a finger. Transfer to a platter, tent with aluminum foil, and let rest while you finish the salad.
7. ADD the spinach, tomatoes, and onions to the bowl with the grilled bread. Toss with enough of the vinaigrette to lightly coat.
8. MOUND equal amounts of the salad on four dinner plates and sprinkle with the feta cheese. Arrange two lamb chops on top of each salad, drizzle with some of the remaining vinaigrette and serve.
How many types have you had?