Grilled lamb chops

Ingredients for 4 servings:

• 12 lamb chops
• 4 tbsp olive oil
• 1 tbsp oregano, freshly chopped or 0.5 tsp dried
• 1 lemon(s), juice
• salt and pepper
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cutlets with amber skewers

First things first: In Greece, grilled meats are often coated with a lemon and oil sauce seasoned with oregano. Wash the chops and pat dry. Score the fat several times and carefully scrape the bones down to the meat. To make the barbecue sauce, combine the oil, oregano, and lemon juice. Brush the chops with some of the lemon and oil sauce and season with salt and pepper. Grill the chops on both sides on the grill rack or in an electric grill; this takes about 15 minutes. Brush the chops with the remaining lemon and oil sauce while grilling. Cut the lemon into eighths. Place the bone ends of the chops into parchment paper rosettes (so you can hold the chops in your hands at the table). Garnish the chops with the lemon eighths and sprigs of parsley. Serve the chops hot.