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Grilled Lamb Chops with Greens and Beets

You can't go wrong serving this for your family or for a big crowd. Count on 2 chops per person, served with greens and beets. Cooked baby potatoes can be substituted for the beets. 

Course Main Course
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1-2 racks of lamb chops ( 2 per person)
  • 2 bunches of mustard greens
  • 2 bunches of swiss chard or spinach
  • 3-4 garlic cloves, minced
  • 4-6 fresh lemons
  • 1/2 cup extra virgin olive oil
  • 1-2 beets per person (save the greens and add to mustard greens)
  • 1/4 cup of red wine vinegar
  • 2 teaspoons dried Greek oregano

Lamb Chop Marinade

  • 1/4 -1/2 cup extra virgin olive oil
  • juice of 2 lemons
  • 2 teaspoons dried oregano
  • salt and pepper
  • 2 cloves garlic, crushed

Beet Dressing

  • 1-2 tablespoons olive oil
  • 1-2 cloves garlic, minced
  • 2-3 tablspoons red wine vinegar
  • salt and pepper

Greens Dressing

  • Reserve 1-11/2 cups of water from greens
  • 2-3 tablespoons olive oil
  • salt and pepper
  • juice of 2 lemons

Instructions

  1. Cut your lamb chops in individual servings. Place in a bowl or plastic bag to marinate. Add the marinate and refrigerate for 1-2 hours. 

  2. Heat up the grill and remove the chops from the marinade and grill the chops for 3-4 minutes on both sides. Time may vary according to the size of the chops.

    Add 2-3 halved lemons to the grill and cook until browned.

    Remove the chops and keep warm until vegetables are ready.

  3. While the chops are grilling, cook your beets. If pre-cooked just add your seasonings. If using fresh beets you can roast them in an oven of 400 degrees for 30-40 minutes. Just wrap them in foil individually and let them roast. Test with a knife and pierce checking for softness. Remove, cool and peel. Dress with olive oil salt, pepper, minced garlic and red wine vinegar.

  4. Wash the greens with cold water. Bring a large pot of water to a boil. Add water to the 1/2 way mark. Add the greens and cook until tender, 5-8 minutes. Drain and dress with olive oil, salt and pepper and juice of one-two lemons.

  5. Once everything is ready, plate your greens and beets and add the chops around the platter. Drizzle with lemon juice and olive oil and serve.