Grilled lamb chops from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spinach rice; Greek salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on March 04, 2017

    Very good. I marinated the chops using the souvlaki marinate and served with roasted lemon purée, which I couldn't find in the indexing. The lemon confit is fabulous mixed one to one ratio with mayonnaise or really delicious on its own with the lamb. I halved the recipe, which was plenty for four of us. There are no specific instructions for the prep of the purée. When removing the pith I was successful using a knife edge and my thumb to scrape through to the pith underside. Very easy to do. The purée would be amazing with any fish or you could also use it as a condiment for sandwiches.

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