Prep time: 30 minutes
Cook time: 25 minutes
- 10 lamb rib or lion chops (approximately 35 oz)
- 1/3 of a cup olive oil
- 3 cloves of garlic
- 1 tablespoon chopped fresh thyme
- ½ teaspoon oregano
- 2 tablespoons fresh chopped rosemary
- zest of 1 lemon
- juice of 2 lemons
- freshly ground salt and pepper
- wooden skewers (soaked in water for a few minutes)
- 1 french loaf or baguette
- 2 cloves of garlic
- ½ cup of butter
- 1 tablespoon fresh chopped parsley
- salt and pepper
- 5 medium tomatoes, chopped
- 2 small cucumbers, quartered length wise and chopped
- 1 large green bell pepper capsicum, sliced thinly
- 1 large red onion, thinly sliced
- 200g feta cheese, cut into slabs
- some olives, whole or sliced (Kalamata, if you have them)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red or white wine vinegar
- ¼ teaspoon dried oregano, to taste salt to taste
- freshly crushed black pepper
- Start by placing the chops in a container with a lid.
- Add the olive oil, fresh herbs, lemon zest and lemon juice and season with salt and pepper.
- Close the lid and give it a good shake until the lemon juice and olive oil emulsifies. Put the sealed container in die fridge.
- Start your grill up and turn all the burners to the lowest setting.
- Skewer your chops so that there's only a short piece of the skewer sticking out on both sides. Sprinkle a little bit of salt on the fat.
- Place the chops, fat side down, and the garlic bread on the grid with the chops and close the lid. Turn the chops every few minutes to cook the bone side as well. You can turn the garlic bread each time you turn the chops.
- Remove the chops from the skewer when the fat is golden brown and crispy.
- Grill them on their sides 5 - 10 minutes depending on whether you like your lamb nice and pink or well done. Remove the garlic bread.
- Let your chops rest for 2 or 3 minutes.
- Cut bread into 1 inch-thick slices without cutting all the way through.
- Combine the butter, garlic and parsley in a bowl. Season with salt and pepper.
- Spread mixture over cut sides of bread slices.
- Wrap loaf in foil.
- Cut all the salad ingredients nice and chunky and place all the ingredients in a mixing bowl.
- Drizzle with olive oil and vinegar dressing.
- Serve with chops and garlic bread.
Leave the chops in the marinade overnight for even better results.
Add cheese to your garlic bread to make a delicious cheesy garlic loaf.
Use the skewers from the chops as a fork for your salad if you are outdoors.