Lamb Loin Chops with Garlic Oregano Marinade

Lamb chops were a fixture on the menu when I was a kid and I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another try. They’re like tiny T-bone steaks and just delicious dressed up with this simple herb marinade. For something special, enjoy them with d’Arenberg’s The Coppermine Road, a lovely soft cabernet sauvignon from McLaren Vale and, for another blast from the past, try my simple iceberg lettuce salad in the video below.

Serves 4

Ingredients

8 lamb loin chops (about 1kg)
⅓ cup extra virgin olive oil
2 tablespoons oregano leaves, roughly chopped
1 clove garlic, crushed
Salt flakes, to taste
Rosemary Potatoes, for serving
Green salad, for serving

Method

Toss chops with oil, oregano, garlic and salt and set aside for an hour at room temperature or cover and refrigerate for a few hours (bring back to room temperature before cooking).
Heat a barbecue or char-grill pan on high.
Cook chops for a couple of minutes on their fatty edge with the fat stretched out in contact with the pan to crisp it up.
Roll the fat strip back around the chops and cook for about 3 minutes each side for medium-rare, or until cooked to your liking.
Remove from heat and set aside in a warm place for a few minutes.
Serve with Rosemary Potatoes and salad.