Preparation Time :
Marinate a minimum of 2 hours
Cooking Time :
10 mins
Serves :
6 - 8
Ingredients :
- 31/2 to 41/2 pounds (1.36 kg) Lamb Loin or Rib Chops, 1/2 to 11/2 inch (19 mm - 3.2 cm) thick, trimmed
Marinade:
- 1 cup Olive Oil
- Juice of 2 Lemons
- 1/2 cup Dried Oregano, preferably Greek, or 1/2 cup chopped fresh
- 6 Garlic Cloves, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground Black Pepper.
Directons :
Nick edges of chops in several places to prevent curling. In a small bowl, mix all marinade ingredients together into a paste and rub it all over the chops. Place chops in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours in the refrigerator. Let New Zealand Lamb come to room temperature before grilling.
Depending on the thickness, grill lamb chops on over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F (48° - 57°C) at the thickest part for rare to medium-rare. Set the lamb aside for about 5 minutes before serving.
