Lamb Chops with Mustard and Oregano

Name: Lamb Chops with Mustard and Oregano
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 4 1/2 lbs lamb chops (*) (about 2 kg); 1/2 tablespoon coarse sea salt; 2 tablespoons fresh oregano leaves, roughly chopped, or fresh thyme, or 1 1/2 tablespoons dried oregano or thyme, crushed; 1/4 cup spicy mustard or any mustard you like (about 70 grams); 1/2 teaspoon lemon zest; 1/4 cup extra virgin olive oil (70 ml); freshly ground black pepper; pita bread for souvlaki; lemon juice, to taste

amande @cook_8495536

Lamb chops with herbs and mustard.

A few more tips:

(*) The original recipe calls for lamb chops from the leg. I usually use the classic rib chops, but you can use whichever cut you prefer. (**) I roast them using the standard oven method because it’s more convenient for me. Near the end of cooking, I switch from bake to convection and broil for a few minutes to crisp them up. Alternatively, you can cook them as follows (as suggested in the original recipe): Preheat the broiler. Lightly oil the oven rack and place it in the highest position. Place a baking pan underneath to catch any drippings and keep the oven clean. Drain the chops from the marinade and gently pat them dry with paper towels. Sprinkle both sides with pepper and place them on the rack. Broil for about 4-5 minutes per side, or until browned and cooked to your liking. I found this recipe in an old issue of Gastronomos magazine, and it’s by Nena Ismyrnoglou.

Lamb chops with herbs and mustard.

A few more tips:

amande @cook_8495536

Lamb chops with herbs and mustard.

A few more tips:

Lamb chops with herbs and mustard.

A few more tips:

Saved

Ingredients

30 Minutes

Serves 6 servings

4 1/2 lbslamb chops (*) (about 2 kg)
1/2 tablespooncoarse sea salt
2 tablespoonsfresh oregano leaves, roughly chopped, or fresh thyme, or 1 1/2 tablespoons dried oregano or thyme, crushed
1/4 cupspicy mustard or any mustard you like (about 70 grams)
1/2 teaspoonlemon zest
1/4 cupextra virgin olive oil (70 ml)
freshly ground black pepper
For serving
pita bread for souvlaki
lemon juice, to taste

Saved

Steps

30 Minutes

1

Place the lamb chops in a large bowl and rub them with the salt and your choice of herbs.
2

In a small bowl, combine the olive oil, mustard, and lemon zest. Mix well with a spoon until blended.
3

Pour this mixture over the lamb chops, toss to coat evenly, cover with plastic wrap, and refrigerate for about 1 hour to marinate. For best flavor, marinate for 4-5 hours if possible.
4

When ready to cook, arrange the chops in a well-oiled large baking pan in a single layer. Sprinkle both sides with black pepper.
5

Roast in a preheated oven at 400°F (200°C) using the bake setting for about 20-25 minutes (**).
6

Roast until golden brown (depending on your oven, you may need a little more time).
7

Serve the lamb chops hot, drizzle with as much lemon juice as you like, and serve with pita bread for souvlaki, warmed briefly in the hot oven.