The Argyle Black Cap on lamb racks are perfect for this recipe. You will be grilling over an open flame, (BBQ) the fat cap on the chops keeps the meat moist and on a grill the fat takes on a smoky flavor that will remind you of easting lamb by the Mediterranean.
- 16 lamb rack chops.
- ½ cup olive oil
- juice and zest of 1 lemon, plus lemon wedges to serve
- 6 cloves garlic, minced
- 1 large brown onion, finely chopped or minced
- 1 bunch of fresh oregano finely chopped (or 2 tsp dried oregano)
- ½ bunch fresh thyme finely chopped (or 1 tsp dried Thyme)
- ½ tsp ground black pepper
- 100 grams crumbled feta cheese
Cut the lamb chops from the rack using a sharp knife to cut between the bones, you may find some resistance when you get to the bottom, wiggle the knife until you find the gap between the bones which will allow you to cut through.
Combine all of the ingredients together in a mixing bowls and add the lamb chops. Massage the marinade by hand into the chops so that the crumbled feta sticks to the meat (when grilled the feta creates a crunchy crust on the lamb)
Marinate for at least 2 hours, and preferably overnight.
When ready to cook, pre-heat your BBQ to medium hot (this works better over charcoal because of the smoky flavor obtained but can be done over a gas flame too). Remove the lamb from the marinade, season well with salt and grill over the hottest part of the BBQ, you want to be creating a dark sear, turn and repeat on the other side. Cook until pink in the middle, about 3-4 minutes on each side. Once cooked move to a cooler part of the grill and allow to rest for 5 minutes. Transfer straight to the serving plate and serve with a Greek salad, crusty bread and minted yogurt. Allow 3-4 chops per person.