mediterranean lamb chops
Lamb chops with a mediterranean touch - easily prepared, success guaranteed! A light summer dish that will impress your guests!
- Lamb chops (about 1 kg)
- 150g black olives, chopped
- 1 chili
- 1 lemon (cest and juice)
- 1 TS salt
- 1 TS fennel seeds, crushed
- 1 TS dried oregano
- fresh mint - chopped
- 2 TS rosemary, chopped
- 2 gloves of garlic, pressed
- 1 dl of extra vergin olive oil
- 1 dl of greek yoghurt
Mix all ingredients (except the yoghurt) in a bowl, but safe some of the mint and half of the lemon juice for the dip.
Marinate the lamb chops with both hands and cover the bowl, let it sit in the fridge for an hour (or over night). Regulate the spciyness of the marinade by increasing or reducing the amount of chilis.
Take out the lamb chops and set aside. Heat the rest of the marinade in a frying pan for about five minutes on medium heat, cool down and add the yoghurt, the lemon juice and season with salt. Add the chopped mint leaves and set aside.
Grill the chops on your barbeque or in the oven (grill function) on the top shelf of your oven for five minutes per side.
Serve rosemary potatoes or just a fresh garden salad.
And by the way: Pugs love them too!