Costillar de cordero a la griega

Ingredientes

• 1 rack of lamb, (total of 8 chops)
• 2 tbsp olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon oregano
• 2 tbsp lemon juice
• 1 teaspoon chopped garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry thyme leaves
• salt to taste
• 1/3 cup Greek olive oil
• 1 teaspoon dried Greek oregano
• 3 tbsp fresh lemon juice (approx 1 lemon)

Preparación

1. 1

   remove: Before starting, remove the excess fat from the lamb

2. 2

   Combine all ingredients (except the lamb and the salt) in a large pan or large sealable bag. Mix well. Add the rack of lamb to the marinade mixture and make sure that it is coated well. Keep in refrigerator for 2 - 4 hours, minimally.

3. 3

   room temperature: Approximately 30 minutes prior to grilling the lamb, bring it to room temperature, still in the marinade.

4. 4

   grill: Turn on, or light, your grill to a medium high heat. Place your rack of lamb onto direct heat for about 3 minutes per side. At this point you can sprinkle salt to taste on either side as you are cooking the lamb. Watch for flare-ups which can occur.

5. 5

   grill: Transfer the lamb to indirect heat, close the lid of your grill and cook for about 15 minutes for a medium rare (bright pink colour) temperature of 125-130 degrees Fahrenheit. Or, if you are like our parents and prefer it medium-well (barely any pink), cook it for a temperature of 145 degrees Fahrenheit.

6. 6

   prepare: While the rack of lamb is cooking, prepare your ladolemono (olive oil and lemon sauce) by mixing together the olive oil, fresh lemon juice and oregano. Set aside.

7. 7

   rest: Remove the lamb from the grill and allow it to rest for 5 - 10 minutes prior to slicing it into chops.

8. 8

   pour: Once sliced, you can pour some olive oil and lemon sauce (ladolemono) over the top of the lamb.

9. 9

   Enjoy!