I was in the mood for lamb, so I went a little family heritage greek style dinner. Lamb chop, marinated in greek olive oil, garlic, fresh rosemary, and lemon zest. Greek olive oil, if you haven't had it is more intense, almost raw tasting flavor, it isn't for everyone and is to be used sparingly. Sides included Yiayia potatoes on the grill instead of broiler and farro with kalamata olives and feta cheese. My wife doesn't like lamb but she had everything else with a piece of leftover chicken.
Yiayia potatoes are sliced potatoes covered in butter, basted in butter and seasoned with salt. Melted butter is applied before the grill, on the grill, before and after each flipping session, and again right before they come off the grill. Name comes from my great grandmother (yiayia is grandmother in Greek) and these were her famous potatoes.
Lamb Marinating:
Potatoes in water leaching out some of the starch:
Farro boiling away:
Olives and feta:
Grill action:
Plated:
The potatoes brought back memories, lamb was great, I got it to a nice medium, made it nice and tender.
