Melbourne, a sister city to Thessaloniki, is home to one of the largest Greek populations outside of Greece and Cyprus. It’s no wonder, then, that the local cuisine thrums with Hellenic influences.
Ingredients
- 8 large lamb rib chops
- 1/3 cup extra virgin olive oil, plus more for searing and serving
- 6 cloves garlic, crushed with the flat of a knife blade
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chopped rosemary
- 1 teaspoon dried oregano (optional)
- Zest and juice of a lemon
- Coarse salt (kosher or sea)
- Freshly ground black pepper
Directions
Step 1
Place the lamb chops in a glass baking dish large enough to hold them. (You may need two dishes.). Make the marinade: In a bowl, combine the 1/3 cup of olive oil with the garlic, mustard, thyme, rosemary, and the lemon zest and juice. Whisk, then pour over the lamb chops. Cover and refrigerate for 3 to 8 hours. (If you’re in a rush to get dinner on the table, marinate for 1 hour at room temperature.)
Step 2
When ready to cook, preheat the oven to 375°F. In the meantime, heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat for about 2 minutes, until the pan is hot and the oil is shimmering. Season the chops well on both sides with salt and pepper. Working in batches if necessary, sear the chops in a single layer for about 2 minutes per side, or until nicely browned.
Step 3
Immediately transfer the skillet to the preheated oven. Roast the chops for 2 to 5 minutes for medium-rare to medium, longer if you like your lamb well-done. Transfer to a platter or plates. (Do not allow them to remain in the hot skillet.) Tent with foil, and let the chops rest for 5 minutes.
Step 4
Serve the chops with lemon wedges and additional olive oil for drizzling.
Serves 8 — Recipe adapted from wholesomeyum.com