- 1 Package Lamb Chops
- 1/2 Cup of Extra Virgin Olive Oil
- 1/2 Cup of Red Wine Vinegar
- 6-8 Fresh Garlic Cloves one per lamb chop
- 2 Teaspoons of Dried Oregano
- Salt and Pepper to Taste
- Butter for the Griddle
Peel, smash and roughly chop garlic cloves.
Drizzle oil and vinegar over lamb chops.
Add garlic, organo and salt and pepper. Rub everything all over chops evenly and let marinate for a few hours or at least 20 minutes before cooking.
Allow meat to sit in marinade 15-20 minutes on kitchen counter before cooking.
Set griddle to med-high/high heat. Spread a tbsp or two of butter over griddle and place lamb chops in butter to sear. Cook time will vary on griddle temp, thickness of chops and meat temperature preference. I like medium to medium well lamb.
Flip chops to sear other side adding butter if needed. Turn griddle to medium low to finish cooking. I cook my one inch chops, room temperature, for about 3-4 minutes per side.
Allow lamb chops to rest on a dish with a tbsp or two of butter spread out on the dish before eating. This will give you lots of delicious dipping juices to enjoy each slice with!