Forequarter chops were once the BBQ chop of choice, they come from the shoulder of lamb, which means they are on the bone. And remember that old expression, ‘closer to the bone, the sweeter the meat’. These are great chops for using in slow braise for making that classic Northern English dish, the Lancashire Hotpot. But when marinated properly and grilled just right, they make a great BBQ dish. The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic. The other secret is to not overcook the chops and make sure they are properly rested. Serve with a big fat Greek salad, some tzatziki, and loads of crusty bread to mop up those aromatic pan juices.
Ingredients
1 kg lamb forequarter chops (recommend Daylesford Meat Co.)
125 ml cup olive oil
juice of three lemons, the rind of one
splash of dry white wine
3 teaspoons dried Greek oregano leaves,
2 small sprigs rosemary, chopped
4 garlic cloves, minced
Salt and pepper
Method
The day before cooking, start marinating the lamb chops. Lay them out in a non-reactive tray and pour over the olive oil, lemon juice and sprinkle with the lemon rind, herbs, and garlic. Mix well. Cover tightly. Refrigerate. Turn several times after a few hours.
The following day, heat up the BBQ grill and set to low-medium. Remove the chops from the marinade and season both sides with salt and pepper. Grill for 3-4 minutes until moisture appears on one side. Turn chops and cook for another 3 minutes. Remove and place on a tray. Cover with foil and rest in a warm place for 5 minutes. Serve with salad and tzatziki.
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