Grilled Lamb Chops at Our Chattanooga Restaurant— As Greek as it Gets

CityScope’s Authentic Eats feature highlights our Grilled Lamb Chops dish, a meal that is about as Greek as it gets. At our Chattanooga Restaurant, Acropolis, we aim always to serve authentic, Greek-inspired dishes, and always with the freshest ingredients. The lamp chops dish is the perfect meal to share, harkening back to Greek culture and cuisine.

“Lamb is at the heart of Greek cuisine, culture, and religion,” said Nick Kyriakidis, Owner and Chef at Acropolis. “It is eaten all year, but is always part of the Easter ‘Pascha’ meal.”

This delicious Greek meal is a real treat! Try it at our Hamilton Place restaurant, or have a go at preparing it for yourself at home. Check out the recipe below.

Grilled Lamb Chops

(Yields two servings)

Ingredients:
1 (18-20 oz.) rack of lamb
3 oz. olive oil
1 tsp. coarse kosher salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. Greek oregano, freshly chopped or dry
1/4 tsp. rosemary, chopped (optional)
1 tsp. garlic, chopped

Directions:
Cut rack every other bone for a double rib chop or between every rib for single chops. One rack will be 4 double chops or 8 “lollipop” chops. Coat well with olive oil. Heat a charcoal grill. Mix remaining ingredients together, and season chops. Rest at room temperature while grill reaches 375 degrees F. Place chops on the grill. Give a quarter-turn after 2-3 minutes, then a full turn, and repeat. The chops are best served medium rare to medium. Serve with grilled vegetables (squash, asparagus, eggplant, or other garden vegetables) prepared with olive oil, and the same seasoning mixture. It also pairs well with roasted rosemary red potatoes, or Greek lemon potatoes.