For the absolute beginners, a Lamb Chop Recipe with Garlic, Paprika and Oregano from the man down under, Curtis Stone.
This lamb chop recipe is incredibly quick and easy to make and Curtis Stone throws in a Greek Salad and Vinaigrette recipe into the mix too.
Melbourne has the worlds third largest Greek population after Athens and Thessaloniki so Greek food can be found in abundance in the city. Hence Curtis’ familiarity with it.
For the marinade you can leave it for a lot longer than ten minutes if you wish, just make sure it’s in the fridge.
Don’t fiddle with the chops while cooking, 3-4 minutes each way and always rest the meat for half the cooking time before serving.
1 . Peel and Crush the garlic
2 . Place the chops in a large dish or plate
3 . Sprinkle with the garlic
4 . Sprinkle with the paprika
5 . Sprinkle with the dried oregano
6 . Cover and allow to marinade for 10 minutes or more. If you are prep’ing early and it will be quite a while before you cook the chops, pop them in the fridge
1 . Get the pan or braai really hot.
2 . Drizzle with olive oil
3 . Add a pinch of salt and pepper
4 . Cook for about 3-4 minutes each way, it does depend as to how thick the chops are and how hot the heat is.
5 . Rest for half the cooking time before serving
6 . Serve with salad on a hot summers day or some mash if indoors and a bit chilly.