This recipe has the lovely Greek influence of fresh or freshly dried oregano which is just bursting forth with the spring rains. I have been marinading the lamb overnight before grilling it so that the flavors are wonderfully blended. Arm steaks are not the most tender cut but have an amazing flavor and a little piece of marrow that makes eating perfect! We always make a little extra so we can have grilled lamb salad the next day.
Slicing before serving is our favorite method, but feel free to leave them whole for each person to slice on their plate.
4 lamb shoulder chops
3 cloves of garlic, minced
1 tablespoon fresh oregano chopped or crushed dried
1 teaspoon salt
1 teaspoon of freshly ground black pepper Juice of one lemon
1- Rub the chops on both sides with the garlic, oregano, salt and pepper.
2- Squeeze lemon all over the chops
3-Prepare a hot charcoal fire at the center with or pit the gas grill on medium high. Cook the chops on one side over more direct heat for about 4 minutes, until well browned.
4- Remove chops from direct heat when you turn them over and cook for another 5-10 minutes. Chops are done when clear juice runs from them. Cover and let them rest for 5 minutes before slicing and serving. Delicious with grilled zucchini which is just coming into season as well.