In the mountains of Crete, where flocks of sheep graze among wild thyme and oregano, lamb has a centuries-old tradition. When the lambs are slaughtered in spring, families gather around open fires over which juicy chops sizzle. The secret lies in the marinade. Olive oil carries the flavours. Oregano that grows on sun-scorched slopes. Sea salt from the south coast. And time, so the flavours can 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.
