This is lamb made the traditional Greek way with an Ancient Greek twist; the addition of fish sauce and pomegranates. Pomegranates were often used in Ancient Greece and symbolize many things. The pomegranate was one of the main symbols of the Goddess Aphrodite and like the fig it is a tree that represents many sacred Greek traditions. It is symbol of fertility, love and death. You can also make this dish with a leg of lamb that has been thinly butterflied by your butcher.

Ingredients

The Lamb

  • 12 lamb chops or 2 pounds (1kg) (lamb loin chops or French ribbed rack of lamb cutlets) about 3/4-inch thick
  • 2 cloves of garlic, minced
  • 1/2 teaspoon dry wild oregano
  • 2 tablespoons fresh oregano leaves, chopped
  • 1/2 teaspoon dry thyme
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • The zest of 1 lemon
  • The juice of one lemon
  • 4 tablespoons extra virgin olive oil
  • Sea salt and cracked pepper

The Salsa

  • 1 pomegranate, seeds removed
  • 1/4 cup of chopped fresh parsley
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Sea salt
  • Juice of half a lemon
  • Lemon zest from half a lemon

Preparation

Season the lamb on both sides with sea salt and cracked pepper. Gently rub the herbs, garlic and lemon zest on both sides of the lamb pieces.

Pour the olive oil on the lamb to coat both sides of the lamb.

Wipe a grill pan or BBQ with olive oil and then heat it on high until it is almost smoking. Add the lamb pieces cook on both sides for about 3-5 minutes (3 minutes for medium-rare and 4 minutes for medium). Flip the chops over and cook for a further 3-5 minutes.

Place the lamb on a plate and let it rest for 5 minutes.

While the meat is resting prepare the pomegranate salsa. Place the pomegranate seeds and parsley in a bowl. In another bowl combine the remaining dressing ingredients and mix well. Add to the pomegranate and parsley and mix until well combined.

Pour the pomegranate salsa over the lamb and serve immediately or alternatively serve the dressing on the side.