Greek Grilled Tenderloin Lamb Chops

One of my church members once told me he hated mutton.  Another one said, "Mutton is nothin' .  Call it lamb and it is heavenly."

Ingredients

• 1/4 cup olive oil
• Juice of 1 lemon (about 1/4 cup lemon juice)
• 2 tsp dried oregano preferably Greek, or 1/2 cup chopped fresh
• 2 teaspoons of ground garlic, or better yet, 3 cloves, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 8 lamb chops
• 1 tbsp olive oil for cooking

If using a meat thermometer, remove them as soon as they reach a temp of (135-145˚F) for Medium. For Well Done, remove them at or just over (160-165˚F).  I personally use 150˚F as the mark.

Instructions 1.  Using paper towels, pat dry chops and remove and discard any shards or bone fragments.   2. Mix all of the ingredients together in a small bowl: 1/4 cup olive oil, juice of 1 lemon, 2 teaspoons of oregano, 4 cloves of minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper.

3. Add the lamb to the bowl with the mixture, stir all about in order to cover all of the meat.    4.  Place the meat in a plastic bag and seal it, adding a bit of the marinade.  Allow half an hour for the meat to absorb the flavor.  For deeper flavor, marinate overnight in the refrigerator.  If you refrigerate overnight, be sure to allow the meat to sit in the bag at room temperature before cooking.   5.  With the meat now at room temperature, heat oil in a pan over high heat until it is just starting to smoke.  Cook the meat for about 3 or four minutes until the meat is well seared, or seared as you desire.  6.  Take to the grill and cook for about 4 minutes per side until the desired doneness is reached.  I personally aim for 150 degrees. 

7.  Let rest for five minutes.

• 
  

  Optional:

  • For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.