Lamb’s bold flavor works in so many different dishes. The key is accentuating and highlighting it while keeping things simple. Cultures around the world have their take on traditional lamb stew as well as chops, shanks and ground lamb.
Here’s a recipe shared by our General Manager, Chris Maher, who enjoys cooking lamb. Credit goes to Bobby Flay, “why try and reinvent something this good?”
Ingredients
- ½ cup Greek olive oil, plus 2 Tbsp for lemons
- 6 cloves garlic, finely chopped
- ¼ cup thyme leaves, roughly chopped
- 2 racks of lamb, 8 chops each, trimmed
- Salt and freshly ground pepper
- 8 lemons, halved crosswise
- Sprigs oregano and dill, for garnish
Directions
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to 700 °.
- Grill the chops for 5 to 6 minutes per side to sear. Reduce heat to medium by turning one burner off. Move lamb to that side of the grill and close cover.
- Cook until meat is 135°. in the center for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45°. to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.