Chuletas de cordero a la griega

Ingredientes

• 1/4 cup olive oil
• 1/4 cup lemon juice (1 lemon freshly squeezed)
• 2 tsp dried oregano (preferably Greek, or 1/2 cup chopped fresh)
• 4 cloves garlic (minced)
• 1 tsp salt
• 1/2 tsp cracked pepper
• 8 lamb chops
• 1 tbsp olive oil (for cooking)

Preparación

1. 1

   Using paper towels, pat dry chops and discard any shards or bone fragments.

2. 2

   Mix all of the ingredients together in a small jug or bowl.

3. 3

   Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).

4. 4

   Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)

5. 5

   Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).

6. 6

   --- Optional: ---

7. 7

   For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.