CookTeaser

Chef Michael Psilakis dresses these luscious Lamb Chops with Ladolemono, a super simple Greek sauce of Lemon Juice and Olive Oil. The sauce is often spooned over Fish, but it’s delicious on Meat and Vegetables, too. “This is real Greek cooking,” he says. And though we are far from Greek cuisine aficionados, we know a good thing when we eat it.

INGREDIENTS

1/4 C fresh Lemon Juice
1/2 TB Dijon Mustard
1/2 TB dried Greek Oregano
2 TB of EVOO, plus more for drizzling
Salt & freshly ground Black Pepper
One Rack of Lamb Rib Chops
2 TB of chopped Parsley
2 TB of chopped Mint

METHOD

1. Light a grill or a grill pan. In a bowl, whisk the Lemon Juice with the Mustard, Oregano & the 2 TB of EVOO. Season the Ladolemono with Salt & Pepper.

2. Drizzle the Rack of Lamb with EVOO & season with Salt & Pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.

3. Transfer the chops to a platter and drizzle with the Ladolemono. Sprinkle with the Parsley & Mint & serve with the Roasted Japanese Turnips.