8

8 lamb chops
1/2 cup Epicurean Organic Koroneiki Extra Virgin Olive Oil
3 cloves of garlic, minced
1 tsp. of Dijon mustard
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh thyme
Juice of ½ a lemon
2 tsp. fresh ground black pepper
Epicurean Lemon Sea Salt and black pepper, to taste
Lemon wedges and dried Greek oregano, to garnish

In a shallow glass baking dish, add Epicurean Organic Koroneiki Extra Virgin Olive Oil, minced garlic, mustard, parsley, thyme, lemon juice, and black pepper, and blend well to make marinade. Pour about 1/3 of the marinade into a bowl and set aside for finishing. Add the lamb chops to the shallow baking dish and ensure all of the meat is coated with the marinade. Cover and place in fridge for 2 to 4 hours.
Return your lamb chops to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the grill!) Ensure your grill surface is clean by brushing it and wipe it with your favorite Epicurean Extra Virgin Olive Oil. Season your lamb chops with Epicurean Lemon Sea Salt and black pepper to your liking.
Grill your lamb chops for 3 minutes on each side (to achieve medium temperature, slightly pink) and brush on reserved marinade when cooked. Squeeze lemon wedges over the chops and finish with a sprinkle of Greek oregano. Traditionally served with roasted potatoes and Greek salad for a true Greek delight!