These Greek-style lamb chops are sure to become a firm family favourite. You can use loin chops or cutlets for this recipe. Go all-out Greek and serve the chops with a Greek salad and flatbreads.

INGREDIENTS

• 8 lamb chops
• ¼ cup of fresh lemon juice
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1½ tsp kosher salt
• a pinch of pepper

METHOD

1. Using paper towels, pat the chops dry.
2. In a large resealable plastic bag, combine the lemon juice, olive oil, garlic and salt and pepper. Add the chops and seal the bag. Press and move the bag so the chops are evenly coated with the liquid. Let the meat marinate in the fridge for at least 30 minutes – or overnight if possible. (Remember to let the meat sit at room temperature for about 30 minutes before cooking it.)
3. Remove the chops from the marinade and braai them over medium-high heat for 4 to 5 minutes per side. Remove from the heat and let the meat rest for 10 minutes.