Greek Easter is on its way and roast lamb is the traditional Easter main dish. I grew up with the anual garlic studded roast leg of lamb with potatoes. As all Greek mamas do, the lamb is roasted to well done and the potatoes are soaked in the pan juices.. I kind of missed it

Lamb has been plentiful and on sale in the stores recently, so I decided to indulge in racks of lamb to roast.

Instead of roasting it as a whole rack (which is also fantastic), I decided to cut them into chops and roast those. I also trimmed about half of the extra fat from these chops as these had a real thick fat layer.

I was a bit short on time, so the chops do come out faster. And since I usually marinate them for a few hours, I decided to let them sit in the marinade while cooking slow and low.

The result is a super moist yet mice and browned roasted chops. Once you can just grab like a lollipop and wolf down in a couple of bites.

This is such an easy recipe to do, you can just whip it together in less than an hour and just let it go for a couple of hours.

Here’s the recipe:

SERVES 4

OVEN ROASTED LAMB CHOPS

• 3 lb lamb rib chops, trimmed of excessive fat
• Juice and zest of 1 lemon
• 3 garlic cloves
• sprig or two of fresh rosemary
• small handful of oregano
• Salt
• pepper
• 1/2 glass wine, either red or white
• 1/4 cup olive oil
• 1 tbsp dijon mustard per rack of lamb or per 4 chops

Preheat oven to 350 degrees

I make the marinade first by putting the olive oil, garlic cloves oregano, rosemary, dijon mustard, lemon juice and zest, and a splash of wine in a food processor and zapping it up until it’s smooth.

Let the lamb chops sit in this marinade for a couple hours. You can also just cook it in the marinade and it turns out the same.

Season the lamb chops with some salt and pepper.

Line a baking dish large enough to hold this with some parchment paper. It tends to cook better on the parchment.

Place the marinated chops on the paper, or if in a hurry spread some marinade on the pan, then place the chops on that and pour the rest of the marinade on top. Give the lamb some salt and pepper and an extra rosemary sprig on top if available.

Cover the lamb chops with another sheet of parchment paper. I like to get the paper wet first to prevent any scorching of the parchment. Just tuck it around the edge.

Bake in the oven at 350 degrees for 90 minutes.

Remove the top paper and roast the chops another 15 minutes or so until browned. Flip them over and roast for another 15 minutes.

They turn out moist and almost fall of the bone tender but nice and browned. Serve with a nice greek salad,

This is one simple to make and a completely easy clean up afterwards for such a fantastic way to have these chops.

OPA!