Chef/owner Steve Kandilakis
Steve’s Bistro
These meaty chops capture the senses with simple seasoning and a great char from the barbeque.
Ingredients
1/2 rack of lamb, cut into chops
olive oil
2 pinches dried oregano
salt and pepper to taste
1 lemon, cut in wedges
Method
- Brush chops with olive oil.
- Sprinkle with oregano, salt and pepper to taste.
- Let rest at room temp for 10 mins.
- Preheat broiler on barbeque. (Grill may be used instead.)
- Place chops on broiler and cook for approx 4 mins on each side. Time may vary according to thickness of chops and personal preference.
- Plate, squeezing lemon juice over chops. Garnish with lemon wedge.
Yield 5 servings
