greekdinner

Aegean Smoke Lamb Chops with Charred Pepper Salsa

Name: Aegean Smoke Lamb Chops with Charred Pepper Salsa
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 count lamb loin chops house-cut; 0.25 cup extra virgin olive oil; 3 cloves garlic cloves; 1 large lemon juice; 2 tbsp fresh oregano; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp cracked black pepper; 2 medium red bell peppers; 1 medium red onion; 0.25 cup fresh parsley; 1 tbsp red wine vinegar

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Succulent lamb loin chops marinated in a vibrant blend of lemon, oregano, and garlic, then flame-grilled to perfection and served with a smoky, charred pepper salsa.

KetoGluten-FreeHigh-Protein

Ingredients

For the Lamb

For the Charred Salsa

Servings

Instructions

Prep

1
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, fresh and dried oregano, salt, and pepper. Add the lamb chops and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, or up to 6 hours for deeper provenance.
2 hr
Bring the lamb to room temperature for 20 minutes before grilling to ensure even cooking.
2
Prepare your grill for medium-high direct heat. While the grill heats, lightly brush the bell peppers and onion slices with a touch of olive oil.
15 min

Cook

3
Place the whole bell peppers and onion slices on the grill. Char the peppers until the skin is blackened and blistered all over, and the onions are softened with char marks. Remove from the grill. Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
15 min
Steaming the peppers makes the skins slide right off.
4
Peel and seed the charred peppers, then roughly chop them along with the grilled onions. In a small bowl, combine the chopped vegetables with parsley and red wine vinegar. Season with a pinch of salt. Set aside.
10 min
5
Place the marinated lamb chops on the hottest part of the grill. Sear for 4-5 minutes per side for medium-rare (internal temperature of 135°F/57°C). Look for a vibrant crust to form.
10 min
6
Remove the lamb from the grill and let it rest on a warm plate for 10 minutes. This preserves the harmony of the juices. Serve topped with the charred pepper salsa.
10 min

Chef's Notes

The essence of this dish lies in the balance between the smoke of the grill and the high-acid citrus of the Greek-inspired marinade. When grilling the lamb, ensure you have a clean, high-heat zone to get those beautiful char marks without overcooking the center. Let the meat rest for at least 10 minutes; this is where the soul of the dish settles. Respect the lineage of the Mediterranean hearth.

Reviews

Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.

Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.

Aegean Smoke Lamb Chops with Charred Pepper Salsa

Aegean Smoke Lamb Chops with Charred Pepper Salsa

Photos

Ingredients

For the Lamb

For the Charred Salsa

Instructions

Chef's Notes

Reviews

Recipe Stats

Recipe Stats