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Marinate these the night before and dinner will be easy to whip up after work. Great for tailgating too!
In a small bowl, whisk together the lemon juice, zest, herbs, mustard and olive oil until combined. Season with salt and pepper to taste.
Place the lamb chops in a resealable bag and pour the marinade over top. Seal the bag being sure to press out as much air as possible. Put the bag in a container and store in the refrigerator for 3 hours or overnight.
Remove the chops from the marinade and let them come to room temperature. Preheat grill to medium-high heat.
Pat the chops dry and grill over medium-high heat for 3-4 minutes (medium-rare) on each side. Remove from grill, put them on a clean platter, cover with foil and let the chops rest for 10 minutes.
Serve with grilled lemon wedges.
Put a Greek spin on your burgers! Lamb burgers are lovely and luscious and perfect with creamy, tangy, salty Feta & Olive Burger Sauce.
The burgers can be cooked on the stove top or on the outdoor grill.
Depending on your appetite, this recipe makes 4 to 6 burgers.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!