Lemon Lamb Marinade

A simple Levantine marinade for lamb chops, and yet one of the nicest ways of serving them. Buy French cut chops (Lebanese style, the chop is cut so that the meaty loin is hanging off the bone rather like a lollipop) and give each one a bash on the meaty end with a tenderising hammer, to flatten out the meat slightly. Salting the chops lightly first really brings out their flavour.

Ingredients

• 3 lemons, zest and juice
• 3 tbsp olive oil
• 2 cloves garlic, crushed
• 1 tsp salt
  
• Pepper

Sprinkle the chops with the pepper and salt, then mix together the oil lemon and garlic and pour the mixture over the chops. Leave them for a couple of hours and then barbecue over a hot grill so that they're browned on the outside but still juicy and tender inside.