Greek Grilled Lamb Chops In Wine And Honey Marinade Recipes

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Steps:

• Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
• Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

Steps:

• Grate zest of two of the lemons into a medium bowl. Squeeze the juice from 2 1/2 lemons, reserving remaining half lemon, and add to the zest, along with olive oil. Mix well, then pour into a large zip bag. Add the lamb chops and seal bag, turning to coat lamb with the marinade. Marinate for 1 hour at room temperature or up to three hours in refrigerator.
• Prepare a medium-hot grill. Remove the lamb chops from the marinade and dust generously with the oregano. Grill 3 to 4 minutes per side for rare and 5 to 6 minutes for medium rare (or until desired doneness). Remove when done and place on a serving platter tented with foil or in a warm oven to rest, about 10 minutes.
• 3. To serve, spoon any juice from the platter over the chops and squeeze the juice of the remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately, garnished with lemon wedges cut from the fourth lemon.