3 racks of lamb chops
1/2 cup olive oil
3 cloves of garlic, minced
1 tsp. of Dijon mustard
2 Tbsp. of chopped fresh parsley
2 Tbsp. of fresh thyme
juice of 1/2 lemon
2 tsp. of fresh ground pepper
sea salt & fresh ground pepper
dried Greek oregano
- In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.
- Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the heat). Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.
- Grill your lamb chops for 3 minutes a side (medium/pink inside) and brush on the reserved marinade on by sides when cooked.
- Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.