Lamb Chops Marinated in Red Wine with Garden Greek Salad

ByOKO Reading Time: 2 minutes

Serves 4

  • 8 lamb loin chops, preferably 1-1/4 to 1-1/2 inch thick
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 2 tablespoons mined garlic
  • 1 tablespoons finely chopped fresh rosemary
  • 1 tablespoon chopped parsley
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 3/4 teaspoon freshly ground black pepper, plus more for seasoning
  • Garden Greek Salad, for serving (recipe follows)

Method:
Direct heat
Place chops in a single layer in a shallow baking dish or in a large zip lock bag. Stir together the remaining ingredients and pour over the chops. Marinate at least 4 hours in the refrigerator or as long as overnight.

Remove the chops from the marinade and discard the marinade. Pat dry with paper towels and sprinkle with kosher salt and let sit at room temperature for 45 minutes prior to grilling.

Set up the grill for direct grilling over high heat. Brush and oil grates before cooking.
Place chops on a hot grill and cook for 3 minutes; flip and cook for another 3 minutes. Flip once again and cook for 2 minutes more on both sides for medium rare (add 1 more minute per side for medium). Remove from the grill and let rest for 10 minutes before serving.

For a great meal al fresco, serve grilled lamb chops with Garden Greek Salad and a big glass of Zinfandel wine

Garden Greek Salad

  • 1 large hothouse English cucumber, unpeeled, seeded and quartered lengthwise and cut into 1/2-inch pieces
  • 10 ounces cherry or grape tomatoes, halved
  • 1/4 cup thinly sliced shallots, about 1 large
  • 1/3 cup pitted Kalamata olives, halved
  • 4 ounces good-quality feta cheese, crumbled
  • 2 tablespoon chopped parsley
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil

Add the cucumbers, tomatoes, shallots, olives, feta and parsley to a large bowl and set aside. In a small mixing bowl, stir together the vinegar, mustard, garlic, oregano, and salt. Slowly pour in the olive oil while whisking. Drizzle over salad and toss. Taste and adjust seasoning as desired.