I have decided to boycott winter, and as such fired up the BBQ last night in an attempt to channel summer.
You could cook these marinated lamb chops inside; but like a rain dance, perhaps if we all start BBQ-ing the weather will get better, sooner - shall we give it a try?
Ingredients - Lamp Chop Marinade (!)
Lamb chops (I used loin chops this time around because I scored a whole tray for $10 at the market, but if you use cutlets, it's perfection)
Lemon juice (1 lemon per 4 chops)
2 Cloves of garlic, crushed
Oregano - fresh is best, but dried will do
Salt and pepper to season
In a big bowl pour in a generous amount of olive oil, squeeze in the lemon juice, add the herbs, garlic and season. Whisk together and have a taste. Add extra amounts as required, to your taste.
Lay the chops out in a shallow baking dish and pour the marinade over the top, turning the chops to ensure they are coated both sides. Refrigerate for at least 1 hour, turning once at the halfway point.
BBQ or grill the chops just the way you like 'em.
Ingredients - Greek Salad
1 Lebanese cucumber, skin left on and sliced into chunks
1/2 Punnet cherry tomatoes, halved
1/2 Red onion, finely sliced
1/3 Cup Kalamata Olives
Medium size chunk of good Greek feta (I favour Dodoni)
Place the cucumber and tomato in the same bowl you used to mix the marinade above, and stir to coat them with the leftover mix. Season with some salt and place in the fridge until it's time to cook the lamb.
Just before serving add the olives, onion and crumble the feta over the top of the ingredients and toss well. Taste a piece of cucumber and add some more dressing of oil and lemon juice if required.
Serve with the chops above (mini roast potatoes also go well with this dish).