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.
- 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
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.)
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.
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.
Serve the chops with lemon wedges and additional olive oil for drizzling.
Serves 8 — Recipe adapted from wholesomeyum.com