Ingredients
Lamb: 1/2 (dry-aged for 20 days)
Olive oil: 240 ml
Lemons: 2 (juiced)
Garlic cloves: 6
Coarse sea salt: to taste
Black pepper: to taste
Dried oregano on the branch
Lump charcoal
“We take great pride in sourcing lamb from our friends at Slagel Farm,” says Psaltis, emphasizing the importance of using quality cuts. “Butchering in-house and dry-aging creates a depth of flavor that is enhanced by cooking on a charcoal grill.”
How to make Grilled Dry-Aged Lamb Chops
01.
Prepare the Charcoal
- Fill the grill halfway with charcoal and ignite.
- Allow coals to smolder until glowing red.
02.
Prepare the Lamb
- Remove the shoulder and legs from the lamb.
- Cut small slits every 5–7 cm apart.
- Insert halved garlic cloves into the slits.
03.
Season the Meat
- In a small bowl, combine olive oil and lemon juice.
- Season lamb with salt and pepper, then brush lightly with the olive oil mixture.
04.
Grill the Shoulder and Legs
- Place the shoulder and legs on the top rack of the grill or over indirect heat.
- Cook for about 2 hours, brushing occasionally with the olive oil mixture.
- When the internal temperature reaches 115°F, wrap in foil and set alongside the grill.
- Add charcoal to maintain heat.
05.
Grill the Chops
- Cut the back of the lamb into 4.5 cm chops.
- Season with salt and pepper, brush with the olive oil mixture, and grill over high heat for 3 minutes per side.
06.
Assemble and Serve
- Arrange the shoulder and legs on a serving platter.
- Place the chops on top.
- Season liberally with olive oil, lemon juice, salt, pepper, and oregano.
