Kokkaris Lamb Chops Recipes

Steps:

• Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops. Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper, and oregano in a small bowl. Press this seasoning blend onto both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours; bring to room temperature before grilling. Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season generously with salt. Grill the chops, turning once, for about 3 minutes on each side for medium-rare. Squeeze the lemon halves over them just before taking them off the grill. Serve hot, drizzled with dressing and garnished with lemon wedges and oregano sprigs, if using.

Steps:

• Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.