Ingredients for Chops
- 16 untrimmed lamb rib chops (2 to 2 1/2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1/3 cup extra-virgin olive oil
- 4 lemons, divided
Ingredients for Chickpea Fritters (Revithokeftethes)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 3 scallions, white and soft green parts, finely chopped
- 1 teaspoon kosher salt, divided
- 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped fresh mint
- 1/4 to 1/2 cup Parmesan cheese, to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 lemons, cut into wedges, for serving
- Tzatziki (optional)
Directions for Lamb Chops
1. Dry the lamb very well with paper towels. Season both sides of each rib chop with the salt, pepper, and oregano. Arrange the chops in a single layer in a large rimmed glass or ceramic baking dish. Drizzle the olive oil over the lamb, making sure every chop is covered. Cover with plastic wrap and refrigerate for 1 to 4 hours, or up to 12 hours if making ahead.
2. When ready to cook, preheat a grill or a grill pan over medium high heat, and lightly oil it. Grill the lamb to desired doneness, about 3 1/2 minutes per side for medium, or 5 to 6 minutes per side for medium-well (traditionally in Greece the lamb is not served pink). Squeeze the juice from 2 of the lemons over the lamb just before pulling it off the grill. Remove the meat from the grill, tent it with aluminum foil, and allow it to rest for 5 to 10 minutes before serving. Cut the remaining 2 lemons into wedges. Serve the lamb hot with the lemon wedges.
3. Variation: For added flavor, whisk 3 grated cloves of garlic and/or 1 tablespoon of finely chopped fresh rosemary into the olive oil before drizzling it over the lamb.
Directions for Chickpea Fritters
1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the scallions and 1/4 teaspoon of the salt, and cook until the scallions are fragrant and soft, about 5 minutes. Remove from heat and transfer to a large mixing bowl. Wipe the sauté pan clean with a paper towel.
2. Add the chickpeas to the bowl of a food processor fitted with the steel blade. Process until a finely chopped paste forms, about 20 seconds. Add the chickpeas to the scallions in the mixing bowl along with the egg, mint, Parmesan cheese, 1/2 teaspoon of the salt, and pepper. Mix and mash everything together with a fork.
3. Spread the flour out on a large plate and season it with the remaining 1/4 teaspoon of salt. Using a tablespoon as a measure, form small patties with the chickpea mixture, between 1/4 and 1/2 inch thick. Dredge the patties in the seasoned flour and gently shake off any excess. Take care not to overwork the patties or they will fall apart.
Heat the remaining 1/4 cup of olive oil in the sauté pan. When the oil shimmers, add the flour-coated patties to the pan, about 4 or 5 at a time, taking care not to overcrowd. Cook the patties until golden and crispy, 2 to 3 minutes per side. Use a spatula to transfer the cooked fritters to a large plate lined with paper towels. Serve right away with the lemon wedges and the tzatziki, if desired.
Also, for the website, the recipes are ©2018 Debbie Matenopoulos and Peter Capozzi and are from the Paperback Edition of It's All Greek to Me.