nadellii
Active member
I absolutely love Greek lamb chops whenever I eat out—they’re always so tender, juicy, and bursting with flavor. The combination of that grill taste and the fresh herbs is just unbeatable. Lately, I’ve been trying to recreate them at home, but I can’t quite match the restaurant-quality taste.
Does anyone have tips or tricks for nailing the flavors? I know the marinade is key, but what’s the best mix of herbs and spices to use? How long should I marinate the lamb, and should I be grilling, pan-searing, or broiling them for the best results?
Also, I’d love advice on getting the perfect balance of garlic, lemon, and oregano without one overpowering the others.
Does anyone have tips or tricks for nailing the flavors? I know the marinade is key, but what’s the best mix of herbs and spices to use? How long should I marinate the lamb, and should I be grilling, pan-searing, or broiling them for the best results?
Also, I’d love advice on getting the perfect balance of garlic, lemon, and oregano without one overpowering the others.