Recipe provided by Cattail Creek Lamb.

Herbed Greek Loin Chops

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Lamb loin chops - 12
Extra virgin olive oil - 1-1.5 cups
Flat leaf parsley, leaves only, finely chopped - 1/4 cup
Rosemary sprigs, finely chopped - 1T.
Oregano leaves, fresh, finely chopped - 1/4 cup
Garlic cloves, chopped - 8
Lemon juice - 1/4 cup
Sea salt and cracked black pepper - to taste

In a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice. Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit for 30 minutes to 1 hour. Grill lamb loin chops 2 to 3 minutes per side until medium-rare.

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