Greek Style Lamb Chops | recteq

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Difficulty: Intermediate

Lamb

Greek Style Lamb Chops

Chef John

Prep Time: 1 hrs

Cook Time: 20 min

Difficulty: Intermediate

A Frenched rack of lamb is marinated in bright lemon, garlic, and Greek-inspired seasoning.

Instructions

Step 1: Using your chef knife, French the lamb rack and clean the bones.
Step 2: In a medium size mixing bowl add: lemon juice, oil, garlic, and Colden's Freakin Greek Rub. Whisk until all ingredients are well combined.
Step 3: Add lamb to zip-top bag and pour marinade over top of lamb. Add thyme and bay leaf to zip-top bag. Seal and place in refrigerator for at least one hour.
Step 4: Burning the Ultimate Blend pellet preheat your recteq to 475°F.
Step 5: Pull lamb out of bag and shake off any extra marinade left on chops.
Step 6: Place lamb on recteq and let cook for about 4-7 minutes a side depending on desired doneness. Bring to an internal temp of 125°F and remove from recteq and rest for 15 minutes before serving.

Ingredients

Serving Sizes

2 Lamb Chop Racks, cleaned
¹/₂ cup(s) Lemon Juice
¹/₂ cup(s) Olive Oil
2 tablespoon(s) Garlic Paste
2 tablespoon(s) Colden's Freakin' Greek Rub
4 Thyme Sprigs
1 Bay Leaf

Tools Needed

Step 1: Using your chef knife, French the lamb rack and clean the bones.
Step 2: In a medium size mixing bowl add: lemon juice, oil, garlic, and Colden's Freakin Greek Rub. Whisk until all ingredients are well combined.
Step 3: Add lamb to zip-top bag and pour marinade over top of lamb. Add thyme and bay leaf to zip-top bag. Seal and place in refrigerator for at least one hour.
Step 4: Burning the Ultimate Blend pellet preheat your recteq to 475°F.
Step 5: Pull lamb out of bag and shake off any extra marinade left on chops.
Step 6: Place lamb on recteq and let cook for about 4-7 minutes a side depending on desired doneness. Bring to an internal temp of 125°F and remove from recteq and rest for 15 minutes before serving.

Chef Pairings

Slice these racks into chops and serve with roasted potatoes or a crisp Mediterranean salad and a drizzle of olive oil.