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.