As many of you know, I am half Greek on my mother’s side of the family. Therefore, all of you should know the relationship that Greek’s have with lamb. It’s gamey, unctuous, and requires a lot of seasoning if one wants to mask the inherent flavor. Lamb takes well to spices and aggressive seasoning. You can bake, broil, char-grill, sauté or slow-cook it. Depending on the cut, you can marinate lamb for a few hours or a couple of days.

Because I love lamb, I make a variety of lamb dishes throughout the year. This is my marinated and grilled version.

Marinated lamb loin chops with cremini mushrooms:

Marinade: Salt, pepper, cayenne, sage, fennel seed, paprika, Geoffrey Zakarian olive oil, fresh dill, mint, garlic, cherry hot pepper, green finger hot pepper, Worcestershire sauce, onion & mushroom.

Marinate for at least one day, or do as I did and marinate the lamb for two days. If you want to add a side, asparagus, or vegetable medley with the cremini mushrooms makes a great addition.

The only wine I would recommend is something funky or spicy. Because it was during the week, we opted for water with lemon and lime slices, and a garnish of mint. Sorry that there is no photo to see!

I hope you enjoy, and let me know if you have questions, comments, likes or learns!    Bon appetite!

Tiffany “The Greek” DuBois