Greek Lamb Chops

Every so often Food Lions gives us a beautiful lamb chuck. When I saw this today, I bought it in a heartbeat.

So tonight I give you a classic lamb chuck with a baked potato and salad. We’ll focus on the lamb.

Two hours before dinner mix olive oil, lemon juice, garlic, black pepper, oregano, black pepper, kosher salt and a hint of dried basil leaves.

Normally I would just squeeze in a lemon. But they are expensive now, and I use a LOT of lemon in my life. So I use Santa Cruz 100% lemon juice these days.

I put this all in one of my storage containers, mix it up, add the lamb. Toss it around and let it sit for a couple hours.

The baked potato, coated with olive oil and dusted with kosher salt goes into the air fryer for 45 minutes, or until it is 200°.

Just before the potatoes are done, the lamb goes onto a heated grill for about 6 minutes a side. You want an outside char, but a pink center.

My tank ran out of gas. But I had a coupler device I’ve kept in the wings for events like this. I put on my small camp tank and kept cooking. I finally scored on this $6 purchase.

The dinner was perfect. The lamb was cooked spot-on, the potato was served with butter, yogurt, green onions and garlic chives.

On the side we had a simple mixed green salad.