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Greek Lamb Chops Recipe by Thanos (The Green Greek)

This document provides instructions for preparing seasoned lamb chops on the grill. It involves three main steps: 1) preparing the chops by coating them in olive oil and garlic or lemon zest, 2) making a spice rub by mixing salt, peppers, herbs, onion powder, and spices, and 3) rubbing the generous pinch of the seasoning onto each chop. The chops are then grilled at a high heat until charred but not burnt, about 5-8 minutes per side, and served fresh off the grill with parsley and lemons.

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Tom Demas
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175 views1 page

Greek Lamb Chops Recipe by Thanos (The Green Greek)

This document provides instructions for preparing seasoned lamb chops on the grill. It involves three main steps: 1) preparing the chops by coating them in olive oil and garlic or lemon zest, 2) making a spice rub by mixing salt, peppers, herbs, onion powder, and spices, and 3) rubbing the generous pinch of the seasoning onto each chop. The chops are then grilled at a high heat until charred but not burnt, about 5-8 minutes per side, and served fresh off the grill with parsley and lemons.

Uploaded by

Tom Demas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Step 1: Prep the Chops

 Slice the rack into single bone chops. I recommend New Zealand or Australian.
 Coat each lamb chop with just a bit of Olive Oil so the seasoning rub will stick to the meat.
 Rub each chop with a bit of fresh finely minced (or pressed) Garlic.
 Optional - Add a pinch of Lemon Zest into each chop (you can combine with the garlic).

Step 2: Make The Rub


Mix the following proportions into a bowl. This is usually good for a about 12 chops. Double or triple to
accommodate the quantity you are making or if you want stronger flavor by putting more rub on each chop.

 1 Tablespoon Salt  1 Tablespoon Ground Fennel Seed


 1 Tablespoon Pepper  1 Teaspoon Paprika
 1 Tablespoon Oregano  1 Teaspoon Turmeric
 1 Tablespoon Thyme  ½ Tablespoon Red Chili Powder
 2 Tablespoons Onion Powder  ½ Tablespoon All Spice
 2 Tablespoons Dried Minced Onion  ½ Tablespoon Coriander

Step 3: Rub The Lamb


Take a generous pinch of the seasoning and rub onto each chop with love, being sure to coat the entire chop
including all the fatty areas as well as the bone.

 Preheat your grill to 500 (or as high as you can get the heat).

 Oil the grill with olive oil just before you set the chops on the grill.

 The type of cooking we are going for here is to “char-grill” them. There is a fine line between “charred” and “burnt”, but
the guideline is to allow just enough charring to take place without allowing it to take over the texture/color or the chop
(and subsequently the flavor). 5-8 minutes per side will usually do the trick; but in the end you will have to use your
judgment since all grills are different.

 Try to serve fresh off the grill. Garnish with fresh parsley sprinkled over the plate and some half cut lemons for a nice rustic
look. Encourage people to put lemon on their individual chops rather than on all of them so the chops stay warm longer.

 Do not let anyone eat these with a fork and knife; they just won’t taste the same and won’t be as fun. 

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