One for the Table: The bright flavors of the Mediterranean
Rosemary and garlic are traditionally used in Greek and Italian cooking, and I can't imagine not using them both when marinating meats, particularly lamb. The woody perfume of the rosemary permeates the meat, creating earthy flavor. Greek cuisine also utilizes lemons to add brightness to dishes. Here, the lemon juice tenderizes the meat and brightens the flavor. Rosemary, garlic and lemon are the triumvirate of Mediterranean cooking.
I like grilling loin chops, which look like little T-bones. Rib chops also work well for this recipe, but the loin chops offer more meaty flavor. For a healthy side, I pair the chops with a spinach salad that includes cherry tomatoes, salty Greek feta and toasted pine nuts along with a simple vinaigrette. It's a great combination of flavors to pair with grilled lamb, perfect for a healthy lunch or dinner.
Grilled Lamb Loin Chops
Makes 2 servings
6 lamb loin chops, trimmed of fat
1/4 cup lemon juice (about 1 lemon)
1 sprig fresh rosemary, stripped
3 garlic cloves, crushed
fine sea salt
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