Lamb Chops

We've always wanted to try grilling lamb chops and tonight we finely did it!  They were really delicious little morsels and I think we just might make these again sometime!

The recipe was given to us by a very friendly local gentleman we met while visiting Victoria, B.C.  We met him randomly outside a seafood shop and started talking about food - go figure!  He happened to have some of his favourite recipes in his vehicle and was willing to share some with us!

Thanks Ken!

Metchosins’ Lamb Chops

Ken wrote on the top of this recipe "The only way Lamb tastes any better than this is to go to Greece and have a Greek Style Lamb Grill, out in the olive groves"!!!!

Thick cut Lamb Chops – fat trimmed (3/person)

Mix merinade in a large plastic bag:

1/3 Cup Greek Seasoning

1 Tbsp. granulated garlic - I used garlic powder

1 Tbsp. Rosemary - I used fresh chopped Rosemary

Add the chops – shaking to coat

Add ¼ Cup Olive Oil and shake again.

Collapse bag, seal and refrigerate overnight or up to 24 hours.

Remove from fridge approx. one hour before grilling – to bring them back to room temperature.

Grill over medium high heat for 2-3 minutes per side.  "If you are the type of person who likes their meat well done, give yourself a treat and try it while it is still very pink and juicey" - Ken's advice!

Remove from grill and tent with foil for 3-4 minutes before serving.

We served these with a side of grilled root vegetables (yellow beets, sweet potatoes, parsnips, onions, quartered red peppers).  While the veggies roasted we nibbled on some mixed marinated olives, fresh baked slabs of Rustic Dutch Oven Bread, and raw vegetables.

This was a memorable Easter Sunday Supper!

Till next time .................don't be afraid to try these!