Northern Illinois is under an official Heat Advisory due to the 5 day stretch of 90+ degree days we’re in the middle of, all with heat indexes of over 100. I love the summertime. Really, I do. I know. I have serious issues.
Heywood Banks has a great little ditty about summer that you can listen to here, if you’re up for a little bit of humor.
Needless to say, when the thermometer is rising to a triple-digit heat index and then barely dropping to 75 in the coolest hours of the morning, heating up the stove or oven is not on your list of things to do.
Grilled Loin Lamb Chops with Fresh Oregano, Mint, Garlic and Lemon
- 6 loin lamb chops, 1 1/2 – 2 inches thick
- 3 medium cloves of garlic, minced
- 3 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh mint
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 large lemons, juiced, about 1/4 cup
Place everything but lamb chops and lemon juice into a large bowl & whisk together. Add lamb chops (but not lemon juice), cover, refrigerate and marinate at least 12 hours, turning once in the interim.
One hour before grilling, remove from refrigerator and add lemon juice to chops and marinade, tossing well to coat.
Preheat grill to medium-high, about 400°
Pat lamb chops on paper towels to remove excess marinade (thereby reducing the smoke factor) and grill for 5-6 minutes per side for medium rare.
Remove from heat and let rest 10 minutes before serving.
I made these a few nights ago and served them with steamed sugar snap peas. The fresh herbs and lemon juice mixed with garlic give them a wonderful flavor on the grill!
I love summer.