<p>Although I make lamb chops all the time and my husband claims to love them, I know the ones we’ve eaten in Mediterranean restaurants have been much better. Does anybody know what spices are traditionally used?</p>
<p>This is a pretty typical Greek marinade for lamb chops: </p>
<pre><code>3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste
</code></pre>
<p>I also make a lamb marinade with olive oil, lemon, garlic and rosemary that I like a lot.</p>
<p>You might also consider brining them, if you don’t already. Get more of an outer crust without a dry inside.</p>
<p>Lamb is so fatty I don’t think it needs brining.</p>
<p>That sounds delicious mathmom. I think I’ll try both. Thanks.</p>
<p>I’m not Greek, but I’m in a sorority! How about some rosemary with the lemon juice, olive oil, garlic thyme and oregano? Might be too much with the bay leaf. Mathmom, how do you treat the bayleaf before adding it to the marinade? I agree that most lamb doesn’t need a brine. Are you lamb chops cut from the loin?</p>
<p>Cuts of lamb
<a href=“http://www.mealsforyou.com/cgi-bin/customize?meatcutslamb.html[/url]”>http://www.mealsforyou.com/cgi-bin/customize?meatcutslamb.html</a></p>
<p>I just squash the bay leaf by hand or whiz it in my spice grinder if it isn’t full of Indian spices. Usually I do the marinade in the morning or the night before so it has time to really penetrate. Unless the weather is really nasty I like lamb best on the grill. I usually use butterflied legs because I’m too cheap to go for chops. :)</p>
<p>I really like this cooking light recipe for Greek Lamb Chops with mint yogurt sauce. Unfortunately it is very hard to find lamb chops where we live.
[Greek</a> Lamb Chops and Mint Yogurt Sauce Recipe | MyRecipes.com](<a href=“http://www.myrecipes.com/recipe/greek-lamb-chops-mint-yogurt-50400000111975/]Greek”>http://www.myrecipes.com/recipe/greek-lamb-chops-mint-yogurt-50400000111975/)</p>