Grilled Lamb Chops with Lemon

Grilled lamb Chops with Lemon removes the gamey taste. Are you firing up your 4th of July menu before you fire up your grill?  Try something different in addition to your hot dogs and burgers. Grilled lamb chops, briefly marinated with seasoning and lemon juice just brightens the lambs flavor. Trimming the lamb of excess fat is also key to removing any gamey taste. To be honest, I prefer this over a roast leg of lamb. Here is an easy recipe for grilled lamb chops.

Following that. I have listed some great Portuguese grilling recipes to think about. Just add your bread and olives and if you like, some wine or beer.

Our cousin Evelina would make these Grilled Lamb chops with Lemon simple that are hard to resist if you like lamb.

Serves 6 to 8

• • 18 lamb shoulder chops or desired chops
  • Marinade:
  • 2 tablespoons coarse kosher or sea salt
  • 6 garlic cloves, finely chopped
  • 1 teaspoon oregano
  • Fresh ground black pepper
  • Juice of 1 lemon, about 4 tablespoons
  • Olive oil to drizzle, about 2 tablespoons
  • 1. Trim each chop as much as possible of visible fat and any gristle, even between sections of the meat. Set aside in a flat dish.
  • 2. Using a mortar and pestle, mash the garlic with the salt, forming a paste.  Grind in the oregano and pepper, releasing their essences.  Add the mixture to the chops,  turning to coat evenly.  Drizzle with the lemon juice and olive oil.  Turn gently and marinate for several hours or overnight, turning occasionally
  • 3. Grill over a hot charcoal or wood fire for the best flavor, 3 to 5 minutes each side or to desired doneness. Serve with a  salad and a side of choice. Enjoy!

 

From the pages of Authentic Portuguese Cooking:

Chili Chicken Wings (page 72), a garlicky, herb and spice infused starter

Grilled Shrimp with Spicy Garlic Sauce, (page 94), the perfect match grill for heat loving tastebuds

Salt Cod with Onions (page 107)or with Punched Potatoes (page 110), garlic and olive oil dress up this dish to perfection

Grilled Mackerel with Villain Sauce (page 115), why serve grilled mackerel with minimal seasoning when you can give it a life of its own with the traditional vinaigrette dressing

Grilled Octopus (see Variations, page 126) Tender and perfect for adventurous eater,

Madeiran Wine and Garlic Beef Kabobs (page 30) for the beef lover

 

 

From the pages of my first book,  Portuguese Home Cooking:

Try grilling the following:

whole Sardines (page 53)

Rabbit (page 95)

Chili Basted Chicken (page 90)

Pork Cutlets (page 100)

Broiled Garlic Steak (these can be grilled) (page 121)

and last but not least, the ever present grilled linguica sausage.

 

Happy Grilling!