For most people, today is the start of Easter weekend which is a weekend filled with food, family and hopefully lots of chocolate bunnies and eggs. For me, this weekend is the same as any other weekend. I’m Greek Orthodox, and this year Greek Easter isn’t until May 1st, which is too far away if you ask me. Greek Easter is a holiday I spend with my mom’s side of the family, who we don’t get to see very often. The day is always filled with laughter, love and, of course, lots and lots of Greek food.
I like to think my passion for good food stems from my Greek heritage. My Mimi, my mom’s mom, was an amazing cook, whose talents were passed down to her daughter, my mom. They both put their own spin on recipes, and find spice variations that make your mouth water just thinking about them. Learning from their cooking, and eating their meals growing up, has made me appreciate, and expect, high quality and tasty food.
Since I have to wait another month to have all my favorite Greek dishes, I decided to make CSA lamb chops to hold over my lamb craving. These little lamb chops might appear small and simple, but they are jam-packed and bursting with flavor.
- 4 lamb chops from Chestnut Farms CSA
- 2 Tablespoons fresh rosemary, finely chopped
- 2 Tablespoons fresh thyme, finely chopped
- 2 Garlic cloves, minced
- Fresh olive oil
- Sea salt and fresh ground pepper to taste
Preheat your grill or grill pan (I used a cast iron grill pan on the stove top for mine) to medium high heat.
Generously seasoning the lamb chops with sea salt and pepper. Combine the olive oil, rosemary, thyme and garlic in a bowl and lather on the lamb chops. The olive oil I used in this recipe was given to me by my sister, who brought it home from her honey moon in Greece! Using good quality olive oil gives the marinade an extra pop of flavor.
I let these babies sit for about 10 minutes to let the juices work their magic.
Once the meats have absorbed some of the juicy, flavored goodness, go ahead and throw them on the grill pan. My chops were about 2 inches thick, so we let them cook for about 5 minutes on each side for medium rare.
If they are cooked to your liking, take them off and let them rest under a tinfoil tent for about five minutes before serving. Put them on a plate with your favore side*, and dig in!
We paired ours with spiralized zucchini noodles, topped with an eggplant gravy sauce from Valicenti Pasta Farm. If you’ve never heard of them, you should check out their delicious fresh pasta, raviolis and gravys; they are all outstanding!
Valicenti Organic: https://www.gimmiespaghetti.com/
*Other recommended side dishes:
- Parmesean & Rosemary roasted potaoes
- Wild Mushroom Risotto
- Traditional Greek Salad