Lamb Chops à la Greek Town

Name: Lamb Chops à la Greek Town
Cuisine: American
Ingredients: 1 cup olive oil (an inexpensive kind is fine); 1 cup freshly squeezed lemon juice; 5 garlic cloves, minced; 2 bay leaves, crumbled; 1½ tablespoons minced fresh oregano or 2 teaspoons dried oregano; 1½ tablespoons minced fresh oregano or 2 teaspoons dried oregano; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; Eight 5-ounce lamb loin chops, cut 1 inch thick; 1 tablespoon Char Crust Original (optional; see BBQ tip; Freshly ground black pepper; Lemon wedges and oregano sprigs (optional), for garnish; Lemon wedges and oregano sprigs (optional), for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

No lamb repertoire is complete without a Greek rendition. This one came to us by way of Chicago’s Greek Town, a fun place to eat, if not exactly a barbecue bastion.

Ingredients

Greek Town Marinade and Optional mop

1 cup olive oil (an inexpensive kind is fine)
1 cup freshly squeezed lemon juice

Americas
United States
Chicago
Main course
Gluten-free

Method

About 2 hours before you plan to barbecue, combine the marinade ingredients in a large glass measuring cup. Place the chops in a shallow dish big enough to hold them in a single layer, or in a large plastic bag. Pour the marinade over the chops and refrigerate them.
Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove