Last night we splurged a little and had lamb chops, one of my husband’s favorite meals.  I bought some really nice Australian Lamb Loin Chops from COSTCO and we grilled them.  Sometimes I buy the rack of lamb (you know the one that has the long skinny bone sticking out of each chop).  That type, you have to cut into individual chops – I went with the quicker version, and the little thicker version.

I served them with our favorite sliced tomato dish (see my post from 5/21/11) and some spinach soufflé.  We really like Stouffer’s Spinach Soufflé. It is a quick and easy side dish. 

Below is my recipe for marinating the lamb chops; it is basically the same way I marinate my steaks.  If you like lamb, this is a really tasty way to prepare it.

 

You will need:

Lamb Chops

Garlic Salt

Granulated Garlic

Black Pepper

Oregano Leaves

Olive Oil

 

 

 

Place the lamb chops in a large baking pan or on a large platter.  Using your fork, stab each chop several times.  (This is my version of tenderizing and it helps the seasonings get inside the meat.)

Sprinkle the seasonings on each chop, in the order listed above.  Then, drizzle some olive oil on each chop.  Use the back side of the fork to flatten/press the seasoning and oil into each chop.

 

 

 

Turn the chops over, and repeat the same process on the other side.

 

 

Cover and refrigerate for at least one hour.

Grill over medium heat.  Tender and Delicious!   Enjoy!