Another day, another lamb chop marinade.

I’ve said it before, and I’ll say it again. The hubs doesn’t like lamb. Unless it’s not gamey, which you can’t every predict when going out, unless you are very familiar with the chef/restaurant that’s serving it. So, he only eats it at one place. Looking at you George’s.

Or, at home, when I make it. And then he’s reminded how much he loves lamb, when it’s properly prepared.

Since all the kids like my lamb as well, I definitely make it on rotation. But I like to change up the marinade, so we aren’t having the same old thing.

This time, I basically made a greek salad dressing, and massaged it all over the meat.

And the result? Was perfection.

Ingredients:

4 Tbsp sliced scallions

4 Tbsp red wine vinegar

6 cloves of garlic, smashed and minced

6 Tbsp evoo

1 tsp salt

2 tsp dijon mustard

1 Tbsp fresh oregano, minced

2 racks of 8 rib lamb, sliced into chops

Directions:

Whisk together scallions, vinegar, garlic, evoo, salt, dijon, oregano. Rub into lamb. Let sit in fridge for 1 hour before grilling.

Preheat grill to medium high heat. Grill until each side has grill marks, about 3 minutes. Remove to top shelf for 3 more minutes. Let rest before serving.