![]() ![]() At the base of the roast, you will notice that you have to angle the knife a bit to find the joint between the ribs.ĭo your best to cut the chops to a uniform thickness.but inevitably some will be slightly thicker than others. Turn the roast vertically and guide your knife between each bone. Left, the strip of silverskin needs to be trimmed. Removing the silverskin and trimming excess fat. Once the membrane is removed, it's time to trim the fat cap and the silver skin that lies just underneath it.Ī boning or filet knife works best for this. Using a paper towel helps you to get a good grip. Start by prying the membrane loose by sliding the handle of a spoon underneath the membrane along the bone of a middle rib.Īs you work your way under the membrane a few inches, you should be able to use your hands to pull it off. This is the same type of membrane you would remove if you were smoking pork ribs. There is a thin membrane on the bone side of these ribs. How to make Greek marinated lamb chops First, remove the membrane Give this recipe a try, it won't let you down. ![]() Just be sure to let your cast iron pan/griddle get good and hot with a 5-minute pre-heat before laying on the chops.ĭo you have a special occasion coming up? Or maybe just want to surprise someone with an amazing dinner? When we make them indoors, we use our cast-iron grill pan. If you don't have a charcoal grill, this recipe also works on a gas grill or on your stovetop in a cast iron skillet. Not comfortable around a charcoal grill? No worries, I'll walk you through every step and you'll see that it's really quite easy. I love how you get a slight char on the outside but a perfectly cooked inside. The final touch is to grill these chops over high heat using a charcoal grill. ![]() It also goes great on any grilled vegetables or rice you might serve with it. The marinade is so good that we set aside extra so we can drizzle it over the lamb right before serving. The marinade is balanced with just the right amount of acid, oil, and Greek spices. It permeates into the meat and gives it a wonderful, complex Mediterranean flavor. And don't worry, it's incredibly easy to do this.īut what I love most about this recipe is the zesty Greek marinade. So it's inevitably a much smaller roast.īy slicing the individual chops ourselves, they come out fresher than the pre-sliced variety. You get just the right balance of lamb and Mediterranean flavors: trust me, it really tastes amazing.įor this lamb chop recipe, we prefer to start with a full rack of lamb (lamb rib roast), which we get from Costco.ĭid you know.a lamb rib roast is the same cut as a prime rib roast, simply cut from a lamb. And on rare occasions, a gigantic grilled Tomahawk Steak!īut I am happy to say that these Greek marinated lamb chops have become our new favorite. Lamb chops are a special occasion dinner for us.Īs beef fans, those special meals were usually Filet Mignon, Prime Rib, or even a huge Reverse Seared Ribeye. Lamb goes so well with homemade tzatziki sauce.which I also share with you later in this post! The zesty Greek marinade delivers perfect Mediterranean flavor for an amazing dinner you're going to love. These Greek marinated lamb chops are succulent, delicious, and surprisingly easy to make. ![]()
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