FROM THE DARK HOLLOW KITCHEN

Mediterranean Marinated Lamb Chops

Lamb needs very little when the meat itself is good. Lemon, olive oil, garlic, and oregano make a bright, savory marinade that complements the richness of the chops without covering their character.

Makes: 4 servings   Allow: about 15 minutes to prepare, 30 minutes to 4 hours to marinate, and 10 minutes to cook.

Ingredients

• 8 lamb rib or loin chops, about 1 inch thick
• ¼ cup extra-virgin olive oil
• Zest and juice of 1 lemon
• 4 cloves garlic, finely grated or minced
• 2 tbsp chopped fresh oregano or 2 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Lemon wedges and a little additional oregano for serving, optional

Marinate the lamb

1. Whisk together the olive oil, lemon zest and juice, garlic, oregano, salt, and black pepper.
2. Place the lamb chops in a shallow dish or reusable container. Pour over the marinade and turn the chops until well coated.
3. Cover and refrigerate for at least 30 minutes and up to 4 hours. Avoid leaving the chops in the lemon marinade overnight, which can change the texture of the surface.
4. Take the lamb from the refrigerator about 20 minutes before cooking. Lift the chops from the marinade and let the excess drip away.

Cook on the stove

1. Heat a heavy skillet over medium-high heat until hot. Add only enough oil to lightly coat the pan.
2. Cook the chops without crowding the skillet, about 3–4 minutes on the first side and 2–4 minutes on the second, depending on their thickness and your preferred doneness.
3. Transfer the chops to a plate when they reach 145°F in the center. Rest for at least 5 minutes before serving.

Cook on the grill

Heat the grill to medium-high and clean the grate well. Grill the chops for about 3–4 minutes per side, moving them away from flare-ups, until they reach 145°F in the center. Rest for at least 5 minutes before serving.

Serve

Finish with fresh lemon and oregano. The chops are at home beside a simple tomato and cucumber salad, grilled vegetables, rice, warm flatbread, or yogurt seasoned with garlic and herbs.

Lamb from a living farm

Sheep do more than produce meat. At Dark Hollow they move through the pasture as grazers, fertility-builders, and participants in the life of the land. A simple preparation like this leaves room for the quality of the lamb, and the way it was raised, to remain present at the table.