Greek lamb chops
These lamb chops are great with a Greek salad of feta, cucumber, tomato and olives.
- Combine rind of one lemon, 2 tbsp lemon juice, crushed garlic, mint (dried), salt, pepper and oil in a small bowl. Place lamb chops (mid-loin) in a shallow dish and pour over marinade. Turn to coat. Refrigerate for at least 1 hour.
- Heat a barbecue grill and cook lamb for 4 to 5 minutes each side until cooked to your liking. Allow to rest for a few minutes after cooking.
- Serve lamb on a bed of fresh parsley with extra lemon rind and lemon wedges.