Recipe courtesy of King Gyros Greek Restaurant
Recipe courtesy of King Gyros Greek Restaurant
Episode:
All Over the Plate
Pappous Lamb Chops
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- Level: Easy
- Total: 2 days 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1617
- Total Fat
- 140 g
- Saturated Fat
- 58 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 78 g
- Cholesterol
- 352 mg
- Sodium
- 852 mg
- Level: Easy
- Total: 2 days 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1617
- Total Fat
- 140 g
- Saturated Fat
- 58 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 78 g
- Cholesterol
- 352 mg
- Sodium
- 852 mg
Ingredients
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Directions
- Hold the lamb chops from the bone to cut more easily. Be cautious as they might have sharp edges. Cut the lamb chops between the bones with a chef’s knife, then place them in a bowl (see Cook's Note). Combine the olive oil, granulated garlic, basil, mint, oregano, pepper, rosemary, brown sugar, cayenne and salt. Pour over the chops and let marinate for 48 hours for maximum flavor.
- Chargrill at 375 degrees F for 6 to 8 minutes.
Cook’s Note
Lamb chops can be cooked and eaten right after they are marinated, but for maximum flavor, it is best to marinate the suggested 48 hours.
