Okay, sorry, but here’s the only photo I captured from this dinner:
This doesn’t take long – the acidity from the lemons make quick work out of the marinade.
If you don’t have fresh oregano, make sure you use the highest-quality dried oregano that you can…this really makes a big difference.
Lamb Chops with Oregano and Lemon Recipe
- 2 lamb shoulder chops, about 1 1/2 inches thick
- 1/2 – 1 lemon, juiced – about 1 tablespoon
- 3 cloves garlic, roughly chopped
- 1 tablespoon good quality dried oregano, or 2 tablespoons fresh, crushed or chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 cup olive oil
Place your lamb shoulder chops in a shallow dish or pan. Add the rest of the ingredients and rub both sides of chops well. Let sit at room temperature for about 35-45 minutes or cover and refrigerate overnight. Be sure if you refrigerate to bring back to room temperature for 30 minutes or so, before cooking.
Preheat oven to 375
Heat a heavy, oven-safe skillet over medium heat. Drain the marinade from your lamb chops into the pan and heat, about 3-4 minutes. Increase heat to medium-high and add the chops. Let sear about 4 minutes, turn and brown lightly on the other side, about 3 minutes.
Place pan with chops in oven and finish off, about 8-10 minutes. Let rest 5 minutes before serving.
Don’t over-think this…the lemon, oregano, garlic and oil come together beautifully with the lamb. Even if you overcook the chops a bit, this marinade (due to the acidity of the lemon) is very forgiving.
It’s quick, easy and flavorful and you all know how much I love that. In fact, I love it so much that we were half way through dinner before I realized I forgot to take a photo of the finished chops.