Ingredients 1½ kg lamb chops Salt Pepper FOR THE MARINADE ⅓ cup olive oil ½ cup dry white wine Juice of 2 lemons Zest of ½ lemon 1 small onion 1 clov. garlic 2 tbsp mustard 1 tsp honey 2 sprig thyme A few fresh rosemary leaves 1 tbsp dried oregano TAGS MEAT LAMB MAIN COURSES EASTER SUNDAY LUNCH Ingredients 1½ kg lamb chops Salt Pepper FOR THE MARINADE ⅓ cup olive oil ½ cup dry white wine Juice of 2 lemons Zest of ½ lemon 1 small onion 1 clov. garlic 2 tbsp mustard 1 tsp honey 2 sprig thyme A few fresh rosemary leaves 1 tbsp dried oregano Instructions Lay out the lamb chops and season both sides with salt and pepper. Place all the marinade ingredients in a blender and blend until smooth. Wet and crumple a large sheet of parchment paper. Unfold it and line a baking pan large enough to fit the chops in a single layer. Arrange the lamb chops in the pan in a single layer. Pour the marinade over the chops. Let them sit for 15 minutes. Turn the chops over so they’re evenly coated all around. Wet another sheet of parchment paper, crumple it to soften, and cover the lamb tightly. Place the pan in a preheated oven at 180°C (360°F) in the fan setting, on the middle rack. Bake for about 45 minutes, until golden. Uncover, turn the chops over in the pan juices, and continue baking for another 20 minutes, until nicely browned and tender the meat falls off the bone. Serve with their sauce, smashed potatoes, and a seasonal salad. This recipe was featured in the April 2024 issue of Elliniki Kouzina magazine, published by ΤO VIMA. TAGS MEAT LAMB MAIN COURSES EASTER SUNDAY LUNCH
