Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Grilled Lamb Chops with Sicilian Flair
Tender, herb-kissed lamb chops grilled over hot coals — a simple yet sun-soaked Sicilian classic, lovingly reimagined for the British barbecue.
🛒 Ingredients
- ✓ 1 kg lamb chops
- ✓ 3 bay leaves
- ✓ 2 lemons
- ✓ oregano, to taste
- ✓ extra-virgin olive oil, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper
- ✓ plenty of finely chopped parsley
📊 Nutritional Information
There’s something irresistible about lamb cooked over open flames — especially when it carries with it the relaxed, sun-drenched charm of Sicily. These grilled lamb chops are exactly the sort of dish you’d expect to find at a long outdoor lunch on the island, where the breeze is warm, the grill is always glowing, and someone is squeezing fresh lemons over everything in sight.
The marinade couldn’t be simpler: lemon, good olive oil, oregano and black pepper — the kind of everyday ingredients that transform into something extraordinary when kissed by smoke. In Sicily, this is the sort of food shared on holidays, seaside picnics and family gatherings, where everyone waits eagerly for the first crackle from the grill.
Serve them hot, fragrant and scattered with fresh parsley, and you’ll understand immediately why this dish is considered a true Sicilian staple.
👨🍳 Preparation
- 1
Whisk together the lemon juice with about 100 ml of extra-virgin olive oil, a pinch of oregano and a generous grind of black pepper to create a bright, fragrant marinade.
- 2
Beat the mixture with a fork for a couple of minutes, then pour it into a large bowl and add the lamb chops.
- 3
Tear the bay leaves over the meat, ensuring their aroma disperses throughout, and leave everything to marinate for at least 1 hour.
- 4
Lift the chops from the marinade and grill them over hot coals, brushing them occasionally with the reserved marinade for extra flavour.
- 5
Season with salt once cooked, then finish with a scattering of finely chopped parsley before serving.
💡 Tips and Variations
For deeper flavour, let the lamb marinate overnight in the fridge.
A lightly crushed clove of garlic stirred into the marinade adds a lovely aromatic note.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked lamb for up to 1 month.
- • Reheat gently in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
These chops pair beautifully with a Sicilian red such as Contea di Sclafani Rosso Riserva, served at 16–18°C in balloon glasses to let the wine open fully.
Thanks for cooking along with me — I hope these Sicilian-style grilled lamb chops bring a little sunshine to your table and plenty of good company to share them with. Enjoy every bite!
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Lamb Fricassee - a Creamy, Bright and Comforting Classic Main Courses Meat Main Courses Easter RecipesDiscover how to make Sicilian-style lamb fricassee, a silky, lemon-scented dish enriched with eggs and pecorino - simple to prepare and full of Mediterranean warmth.
-
Lamb Offal with Potatoes — A Rustic Sicilian Favourite Main Courses Meat Main CoursesA hearty Sicilian classic of tender lamb offal gently cooked with soft potatoes, bay and white wine — rustic, comforting, and full of soul.
-
Sicilian Hunter-Style Lamb Stew with Tomatoes and Olives Easter Recipes Meat Main Courses Main CoursesA rustic and aromatic Sicilian hunter-style lamb stew, simmered with tomatoes, red wine, olives and Mediterranean herbs.
-
Sicilian Lamb Stew in Rich Tomato and Red Wine Sauce Easter Recipes Meat Main Courses Main CoursesA slow-cooked Sicilian lamb stew simmered in tomato, red wine and bay leaves - a beloved Easter classic bursting with depth and tradition.
-
Slow-Braised Sicilian Lamb with Potatoes Easter Recipes Main Courses Meat Main CoursesA comforting, slow-cooked Sicilian lamb dish gently braised with red wine, herbs and tender potatoes - perfect for a Sunday lunch or a special gathering.