Demetra Geller’s Grilled Lamb

Among my fondest memories while growing up is when my late father would have his friends over and grill his Greek lamb chops. He emigrated from Greece at a young age. His friends always told him they were the best lamp chops they ever tasted. Also, our family outdoor parties would almost always include the chops.

This memory is especially precious to me now because my father has passed.

After the lamb is grilled serve it with a nice, fresh Greek Village salad (fresh tomatoes, cucumbers, sliced onions, feta cheese, Kalamata olives, extra virgin olive oil, oregano, and some garlic powder).

I hope you enjoy this recipe which is perfect for lamb chops, leg of lamb, or even lamb kebabs.

– Nash Attorney Demetra Geller

INGREDIENTS

• 3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed,
• OR a 3 1/2- to 4 1/2-pound leg of lamb, fat trimmed and butterflied
• OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks,

If making kebabs:

• 1 large onion, cut into 1-inch pieces
• 1 red or green bell pepper, cut into 1-inch pieces

Greek Marinade for Lamb:

• 1/3 cup olive oil
• juice of 2 lemons
• 1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh
• 6 garlic cloves, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

PREPARATION

Mix all the marinade ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.

To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will then be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.

To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium

Serves 6 to 8.