Arnaki Scharas — Kretische Lammkoteletts vom Grill

Arnaki Scharas — Cretan Grilled Lamb Chops

PREPARATION

2.25 hours

COOKING TIME

12-15 min

PERSONS

4

Ingredients

  • 8 lamb chops (approx. 800g–1 kg)
  • 100 ml olive oil (Crete-Manufacture)
  • 3 tbsp Greek oregano (Crete-Manufacture)
  • 2 tsp sea salt (Crete-Manufacture)
  • 4 cloves garlic (finely chopped)
  • Juice of 2 lemons
  • Freshly ground black pepper

Memories

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.

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