Greek Lemon and Oregano Grilled Lamb Chops

What you need

• 1 kg (2 lb) lamb rib chops, 8 chops, about 2 cm (3/4 in) thick
• 60 ml (1/4 cup) olive oil
• 2 lemons, 1 juiced, 1 cut into wedges for serving
• 4 clove garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Pat the chops dry with paper towels.

2. 2

   Whisk the olive oil, lemon juice, garlic, oregano, salt and pepper in a wide dish.

3. 3

   Turn the chops in the marinade until coated. Cover and leave for 30 min at room temperature, or up to 4 h in the fridge. Chilled chops need 30 min out of the fridge before grilling.

4. 4

   Heat a grill or cast-iron grill pan over medium-high heat until very hot.

5. 5

   Lift the chops out of the marinade and let the excess drip off. Grill for 3-4 min per side, until charred in places and 57 °C (135 °F) in the thickest part for medium.

6. 6

   Rest the chops on a warm plate for 5 min.

7. 7

   Serve with the lemon wedges and a pinch of extra oregano.

Imported from closetcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.