Top Chops
The secret to preparing perfect lamb chops is a simple, Greek-style marinade.
My father let it be known that he didn't want any lamb on our menu at home. It seems that just before his discharge at the end of World War II, he was stationed at an army base where they served the soldiers mutton every single night for one month. Now, Dad was never a picky eater. He even liked K-rations (the pre-packaged field rations given to GIs). But the smell of cooking lamb brought him back to those dismal days in Texas.
One day, my grandmother decided to sneak lamb back into the kitchen. She marinated some shoulder lamb chops in a mixture of garlic, lemon juice and oregano and broiled them until they were almost crispy on the outside. Dad sat down to dinner thinking they were pork chops and ate his way through three or four before Gram mentioned they were lamb. Dad was pleasantly surprised, and we started enjoying the "other" red meat.
You can vary the marinade with spices that you prefer in place of the oregano. Some people like rosemary or thyme. I like the Mediterranean combination of lemon, oregano and garlic, which sings of southern Italy and Greece.
These chops cook up well in your oven broiler, but they really do best on an outdoor grill. Get the fire nice and hot, and space the chops on the grill so they have a chance to sear on each side.
| Marinated Lamb Chops | |
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| Orzo and Asparagus Salad | |
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