Charcoal Lamb Chops


  1. Lay your chops out on a board. Sprinkle generously with the salt, pepper and cumin.
  2. Turn them over and sprinkle them again. Put them into a large bowl.
  3. Pour the oil and lemon juice over them and add the parsley and garlic.
  4. Toss it all together with your hands and arrange them so that they are sitting in the marinade.
  5. Cover tightly and marinade for a few hours or overnight.
  6. Barbecue the chops over an open pit.
  7. Serve them sizzling hot with fresh lemons to squeeze over the meat.


Susie’s notes:

For those of you that have a fireplace, these chops can be done right in there if you carefully arrange the wood coals. It’s also fun to do when you have company over, but again, be careful of flare-ups.
You want the coals hot, but be careful that it’s not too intense and you burn the chops. You want to cook them slowly and serve them medium done. Lamb has a lot of fat and the oil of the marinade will drip into the coals as well, so watch out for flare-ups.


  • 1 kilo lamb chops, washed and drained
  • salt and pepperMarinade:
  • ground cumin
  • 2 cups olive oil
  • 1 tbs. minced parsley
  • 1 cup lemon juice
  • 2 minced garlic cloves

Source: Patty McDuffy, GREEK-RECIPE yahoo group




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