Costolette d'agnello alla greca (ricetta facile al forno)

Ingredienti

• 10 lamb chops
• 2 cloves garlic (peeled and sliced)
• 1/4 cup extra virgin olive oil
• 1 lemon
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces feta cheese
• 3 tablespoons fresh parsley (or to taste (washed and chopped))
• 2 tablespoons fresh mint (washed and chopped)

Preparazione

1. 1

   Arrange the chops in a baking dish.: Start by arranging the lamb chops in a medium to large baking dish (depending on the type/size of chops). Also, if cooking immediately, preheat the oven to 410F/210C (fan oven) or 445F/230C in a conventional oven.

2. 2

   Whisk together marinade ingredients.: Now whisk together the marinade ingredients in a small jug or bowl: the olive oil, the juice of the lemon, the oregano and the salt and pepper.

3. 3

   Insert garlic into small slits in the lamb, or add the garlic to the marinade.: With a small, sharp knife, make two or three little slits in the meaty part of each lamb chop. Insert a small slice of the garlic into each slit. Alternatively, you can skip this step and just stir the garlic slices into the marinade!

4. 4

   Pour marinade over lamb.: Pour the marinade evenly all over the lamb chops. At this point, if you like you can cover the dish and leave to marinate for a few hours or up to overnight. Or cook immediately!

5. 5

   Sprinkle over feta then bake for 8 to 14 minutes.: Sprinkle the feta cheese all over the dish of lamb chops. Cut the squeezed lemon into 4 and tuck the segments around the lamb in the dish. Then bake for 8 to 14 minutes, depending on how pink or well done you like it. For medium, go with 12 minutes. If you have a meat thermometer, the internal temperature should be around 140F/60C.

6. 6

   When you take the lamb out of the oven, tent it loosely with aluminium foil and leave to rest for around 5 minutes. It will continue cooking a little, and also seal in the juices. Then sprinkle all over with the fresh parsley and mint before serving.