Greek Marinated Lamb Chops or Souvlaki

Yes, that's the amount of oregano. 

If you can get out and cook this on a grill, so much the better, although it wasn't half bad out of the oven. I did it as lamb chops and again as souvlaki, and I was a bit surprised that the time in cooking them was not different by more than a few minutes. I should know by now that's pretty common, but it seems I keep forgetting. Either way, this is a lovely way to have lamb with a Greek flare to it. Feel free to serve with some Tzatziki, or, while Skordalia would be more traditional, I admit I might prefer the related Toum. 

 

If you are making souvlaki and using bamboo skewers start soaking them in water as soon as you start marinating the lamb - the longer the better, if they are not to char quickly. 

All that oregano; seriously.

 

4 servings

45 minutes - 10 minutes prep time

PLUS marinating time

1/2 teaspoon rubbed rosemary 

1/4 teaspoon cinnamon OR whole allspice

1/4 teaspoon black peppercorns

1/2 teaspoon salt 

4 tablespoons dried rubbed oregano

1/2 teaspoon rubbed mint

1/2 teaspoon dried dill

the zest of 1 large lemon

the juice of 1 large lemon

2 to 4 cloves of garlic

2 tablespoons olive oil

4 large (600 grams; 1 1/3 pounds) lamb chops 

OR lamb shoulder piece, cut in bite-size pieces

 

Grind any spices which are whole or large; generally, the rosemary, allspice, and pepper. It's easiest to grind them with the salt. Mix all the herbs and spices in a coverable container that will hold the lamb snugly in a single layer. Add the lemon zest and juice. Peel and mince the garlic, and add it with the olive oil. Add the lamb pieces, turning to coat them, then cover and refrigerate for 2 hours to overnight. If you are making souvlaki using bamboo skewers, they should be soaked in water for 2 hours as well, before the meat is threaded on them. You can expect to get 6 to 8 skewers.

 

For either lamb chops or souvlaki; roast, covered loosely with foil, at 400°F for 20 minutes. Uncover and broil on each side for 3 or 4 minutes. Rest 5 minutes before serving.  

Last year at this time I made Sesame-Ginger Chicken.