Chef George Pagonis Grilled Aussie Lamb Chops

Prep Time: 10 Mins

Cook Time: 10 Mins

Total Time: 20 Mins

Serves: 4

Delectably flavorful, you’ll love Chef George Pagonis' Grilled Aussie Lamb Chops. These chops are marinated for 24-48 hours, infusing them with garlic, lemon zest, oregano, and more. Served alongside vibrant pea shoot tabbouleh, bursting with fresh herbs, cucumber, and bulgur. Enhance the experience with zesty chimichurri and creamy tzatziki. Grilled to perfection, these tender lamb chops are a symphony of Mediterranean-inspired delights.

Ingredients

Swap Protein

Thomas Farms Lamb Chops

Marinade:

2 garlic cloves, smashed
1 lemon, zest
1 tablespoon oregano
1 tablespoon black peppercorn
1 cup extra virgin olive oil

Pea Shoot Tabbouleh:

2 cups pea shoots, finely chopped
2 cups parsley, finely chiffonade
1 cup mint, finely chiffonade
1 cup dill, finely chiffonade
2 cups cucumber, small diced
1 cups red onions, small diced
1 cup radish, small diced
2 cups bulgur
2 cups water
1 bay leaves
1 garlic clove, smashed
1 lemon, zest
1 sprig of thyme
1 cup lemon juice
2 cup extra virgin olive oil
salt

Chimichurri:

1 cup parsley
1 cup chives
1 cup thyme
1 cup rosemary
6 shallots: brunoise
2 fresno chilis: brunoise
2 tablespoons sherry vinegar:
1 cup olive oil
1 tablespoon lemon juice, fresh
salt, to taste

Tzaziki:

1 pound greek yogurt
2 cups english cucumbers, peeled and grated
2.5 tablespoon garlic, blanched and chopped
1/2 cup lemon juice
1 cup olive oil
1 cup dill, chopped
1 tablespoon mint, chopped
ground black pepper to taste
salt to taste

Instructions

Combine all ingredients to create marinade, then toss lamb chops with marinade and let sit 24-48 hours.
To create pea shoot tabbouleh: Take 2 cups of water and place into a pot. Place on heat and bring it up to a boil. Place bulgur in a bowl with salt, bay leaf, garlic clove, thyme, and lemon zest. Bring water to a boil and pour over the bulgur. Cover the bulgur with plastic wrap and allow to sit for 20 minutes. Once bulgur sits for 20 minutes, remove plastic wrap, and scrape the bulgur with a fork, each layer at a time. Set aside and allow to cool. Place pea shoots, parsley, mint, dill, cucumber, onion, radish, lemon juice, and olive oil in a bowl. Season with salt and mix everything together. Add Bulgur.
To create chimichurri: Combine all ingredients in a bowl and mix thoroughly.
To create tzatziki: In a pot, blanch garlic from cold water to a boil 3 times. Blend garlic in blender with olive oil, making a garlic paste. Peel and grate cucumbers on box grater and strain out liquid with cheese cloth. In a bowl, add Greek yogurt, olive oil, garlic, lemon juice. Whip yogurt with whisk to get air into mixure. Add cucumber and herbs. Adjust seasoning and consistency.
Preheat a large skillet over high heat. Cook the marinated lamb chops in the skillet for two minutes on each side (until medium-rare) then set them aside in a warm place, allowing them to rest for five minutes. Serve with chimichurri, tzatziki, and tabbouleh.

Recipe courtesy of True Aussie Beef & Lamb