Grilled Lamb Chops with Lemon Puree

When I think of luxurious foods, I often think of meats that have been braised or stewed for hours during the deep winter…not often do I think of grilled meats during the middle of summer. But, this simple recipe for Grilled Lamb Chops is nothing but luxurious. As mentioned yesterday, this recipe is one that you have to flip around the book to figure out – but it is well worth it.  This is a dish you make for really good friends – and you don’t have to wait until Winter to treat them.

Grilled Lamb Chops with Lemon Puree by Michael Psilakis 

Souvlaki Marinade:
  • 1 cup olive oil
  • 3 clove garlic, chopped
  • 4 springs thyme
  • 1 bay leaf
  • 2 springs rosemary
  • 2 shallots, sliced
  • black pepper and salt
Marinate the lamb for 24 hours in the Souvlaki Marinade. Grill and smear with Lemon Puree.

2 comments

  1. In another few months my organic, grass fed, food fattened lambs will be ready and so will the lemons . Then I am going to be back for that lemon puree! It sounds divine.

  2. mike and i were just going through old blog entries on here and when we scrolled to this picture we both went “awwwww!!!”. Wish we could be down there for xmas!

    ❤ t+m

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