In the mountains of Crete, where flocks of sheep graze among wild thyme and oregano, lamb has a centuries-old tradition. In spring, when the lambs are slaughtered, families gather around open fires where juicy chops sizzle. The secret lies in the marinade: olive oil carries the flavors. Oregano, growing on sun-drenched slopes. Sea salt from the south coast. And time – to allow the flavors to penetrate the meat.
Directions
Step 1: Pat the lamb chops dry and remove them from the refrigerator 30 minutes before grilling. Room temperature ensures even cooking.
Step 2: Combine olive oil, lemon juice, oregano, garlic, and sea salt. Marinate the chops in it for at least 2 hours, preferably overnight.
Step 3: Heat a grill or grill pan to high heat. Remove the chops from the marinade and let them drain, too much marinade will burn.
Step 4: Grill for 3 to 4 minutes per side without moving. The meat will release on its own when it's ready to flip.
Step 5: Remove from the grill and let rest for 5 minutes. The juices will redistribute evenly before slicing.
Step 6: Serve with fresh oregano and lemon wedges.
