This is a simple dish, but I think it tastes great.
You can use this same marinade on lamb cutlets. Make it with 8 cutlets and either barbecue them or you can pan fry them. Cook for 2-3 minutes on each side for rare-medium rare, rest for 10 minutes in a warm place. Cook them for longer if you want them cooked more. The reason I prefer chops is they are so much cheaper and still taste great.
Here is something to try for your next barbecue.
Juice of 1 lemon
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons dried oregano
1/2 cup extra virgin olive oil, plus extra, for drizzling
6 lamb fore-quarter chops
In a mixing bowl, combine the lemon juice, salt, pepper, oregano and olive oil. Add the lamb chops and turn to coat. Leave to marinate for 30 minutes.
Brush barbecue bars with a little oil and heat to medium high.
Cook lamb to your taste. Cook for about 3 minutes on each side for medium.
Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
Serve with roasted broccoli, pumpkin, potatoes or a simple salad.
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