Our beastly hot and humid summer here in Tennessee doesn’t want to give up. With temperatures still in the mid 90s (but at least lower humidity) my passion for fall soups and stews has been put on hold. It’s just too hot to eat those fall favorites. Instead of heating up the kitchen, we’re still grilling and enjoying dinner on the deck as it cools down in the evening. Lamb chops are quick and easy, requiring very little other than a quick sear on the grill. Here’s my go-to lamb chop recipe.
Grilled Lamb Chops with Oregano and Lemon
(For 4 people)
1/2 cup olive oil
1 large handful chopped fresh oregano
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
8 Leatherwood Creek lamb chops
1 lemon, sliced
Combine the oil, oregano, salt and pepper flakes. Pour over the lamb chops and turn to coat, then add lemon. Marninate at room temperature for 1 hour or cover and refrigerate for several hours. Bring to room temperature before grilling. Preheat grill to hot and grill 4 inches or so from heat, allowing 3-5 minutes per side, depending on thickness.