Grilled Greek Lamb Loin Chops Recipe by Bret
Cooking Instructions 10 minutes 1 Mix all of the ingredients together in a mixing bowl. Whisk together. 2 Arrange lamb chops in a glass baking dish that just fits all the lamb you are marinating. Pour the marinade all over the lamb, rubbing it into the meat. 3 Cover with foil and marinate for an hour minimum. For a deeper flavor, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes). 4 Heat the Kamado Joe/Green Egg to 500 degrees. Cook on upper level 4-5 minutes each side. Check center with thermometer. 145 degrees is medium rare. Get a nice char on them right before pulling them off. 5 Let rest for 5 minutes before serving. 6 Serve as is or add tzatziki sauce on the side. 1 Mix all of the ingredients together in a mixing bowl. Whisk together. 1 Mix all of the ingredients together in a mixing bowl. Whisk together. 2 Arrange lamb chops in a glass baking dish that just fits all the lamb you are marinating. Pour the marinade all over the lamb, rubbing it into the meat. 2 Arrange lamb chops in a glass baking dish that just fits all the lamb you are marinating. Pour the marinade all over the lamb, rubbing it into the meat. 3 Cover with foil and marinate for an hour minimum. For a deeper flavor, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes). 3 Cover with foil and marinate for an hour minimum. For a deeper flavor, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes). 4 Heat the Kamado Joe/Green Egg to 500 degrees. Cook on upper level 4-5 minutes each side. Check center with thermometer. 145 degrees is medium rare. Get a nice char on them right before pulling them off. 4 Heat the Kamado Joe/Green Egg to 500 degrees. Cook on upper level 4-5 minutes each side. Check center with thermometer. 145 degrees is medium rare. Get a nice char on them right before pulling them off. 5 Let rest for 5 minutes before serving. 5 Let rest for 5 minutes before serving. 6 Serve as is or add tzatziki sauce on the side. 6 Serve as is or add tzatziki sauce on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Omma Baked Chicken Thigh Tukneneng / kwek kwek (its like egg tempura 😁) Grilled Cheese and Pastrami with French Au Jus Dip Healthy and yummy gluten-free pancakes 🥞 Red Bean Popsicles - Japanese Azuki Bar Omma Baked Chicken Thigh Tukneneng / kwek kwek (its like egg tempura 😁) Grilled Cheese and Pastrami with French Au Jus Dip Healthy and yummy gluten-free pancakes 🥞 Red Bean Popsicles - Japanese Azuki Bar Garlic Urad Dal Recipe Stuffed Masala Bhindi Dpkcc Creamy Youghut My Coronation Chicken 😀 Tropical smoothie Jessica's Turkey Chili Chapli Kabab Guacamole Spiced Chickpea Mango Chaat Zucchini (courgette) pesto Garlic Urad Dal Recipe Stuffed Masala Bhindi Dpkcc Creamy Youghut My Coronation Chicken 😀 Tropical smoothie Jessica's Turkey Chili Chapli Kabab Guacamole Spiced Chickpea Mango Chaat Zucchini (courgette) pesto