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Ingredients
– 1 1/2 pounds lamb chops (about 1 1/2 inches thick)
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 4 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions
1. Combine marinade ingredients: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Add lamb chops: Add the lamb chops to the marinade, turning to coat evenly. Cover the bowl with plastic wrap.
3. Refrigerate: Refrigerate for at least 2 hours or overnight, flipping the lamb chops halfway through.
4. Preheat grill: Preheat grill to medium-high heat.
5. Grill lamb chops: Remove lamb chops from marinade, letting any excess liquid drip off. Grill lamb chops for 4-5 minutes per side, or until cooked to desired level of doneness.
6. Top with feta (optional): If using feta, crumble it on top of the lamb chops during the last minute of grilling.
7. Serve: Serve hot, garnished with lemon wedges and fresh herbs, if desired.
Tips and Variations
– Use a meat thermometer to ensure lamb chops reach a safe internal temperature of 145°F (63°C) for medium-rare.
– For a more intense flavor, increase the marinating time to 24 hours.
– Serve with a side of roasted vegetables, Greek salad, or creamy tzatziki sauce.