Australians love a barbecue. Greeks love a barbecue. Put a Greek-Australian in front of a grill with a plate of lamb chops and you get something rather special.

The Greek approach to grilling meat is different from the typical Australian barbecue. Where the Australian tradition leans toward thick steaks, sausages, and a bottle of tomato sauce, the Greek tradition is about marinades, herbs, lemon, and simplicity. The two approaches meet beautifully when you apply Greek flavours to Australian cuts, and lamb chops are the ideal starting point.

The Marinade

Greek lamb marinades are not complicated. They rely on a few high-quality ingredients rather than a long list of spices. Here is the marinade I use for every barbecue.

Ingredients:

• 12 lamb loin chops or cutlets
• 100ml extra virgin olive oil
• Juice of 2 lemons
• 4 cloves garlic, finely grated
• 2 tablespoons dried oregano
• 1 teaspoon salt
• Freshly ground black pepper

Combine the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Place the lamb chops in a dish, pour the marinade over them, and turn to coat evenly. Cover and refrigerate for at least 2 hours, or overnight if you have the time.

The lemon juice in the marinade does double duty: it tenderises the meat slightly and adds a brightness that cuts through the richness of the lamb fat. The oregano is essential. Dried is better than fresh here because it has a more concentrated, earthy flavour that stands up to the heat of the grill.

The Grill

Get your barbecue very hot. If you are using charcoal, which I strongly recommend, wait until the coals are white-hot and glowing. If you are using gas, crank it to maximum and let the grill plates heat for at least 10 minutes.

Remove the chops from the marinade and let the excess drip off. Do not wipe them dry, but you do not want pools of marinade dripping onto the coals and causing flare-ups.

Place the chops on the grill and resist the urge to move them. Let them cook undisturbed for about 3 to 4 minutes on the first side. You want a good char, those dark grill marks that add flavour and texture. Flip once and cook for another 3 minutes for medium-rare, or 4 minutes for medium.

The biggest mistake people make with lamb chops is overcooking them. Lamb should be pink in the centre. Grey, well-done lamb chops are tough and flavourless, and no amount of marinade will save them.

Resting

Transfer the chops to a plate, squeeze fresh lemon juice over them, drizzle with a little more olive oil, and scatter with dried oregano. Let them rest for 5 minutes. This is not optional. Resting allows the juices to redistribute through the meat. Cut into a chop immediately off the grill and the juices run out onto the plate.

The Sides

At a Greek barbecue, lamb chops are never served alone. They are part of a bigger spread that might include:

• A large horiatiki salad
• Tzatziki
• Warm pita bread
• Grilled halloumi
• Roasted lemon potatoes
• A plate of olives and feta

This is the meze approach applied to the barbecue, and it works brilliantly in Australia where outdoor eating and entertaining is a way of life.

Charcoal vs Gas

I am firmly in the charcoal camp. The smoky flavour that charcoal imparts is fundamental to the Greek grilling experience. In the villages, meat is grilled over grape vine cuttings or olive wood, which add distinctive flavours. Here, natural lump charcoal is the best option. Avoid briquettes, which can add chemical flavours.

If you only have a gas barbecue, you can still achieve good results. Adding a small metal box of wood chips (grape vine chips are available from specialty barbecue suppliers) to the grill will give you some of that smoky character.

The Lamb Itself

Australian lamb is excellent, arguably among the best in the world. For Greek-style chops, I prefer loin chops with a decent amount of fat on them. The fat renders on the grill and bastes the meat as it cooks. Trimming off all the fat is a mistake.

If you can find them, lamb forequarter chops are a more economical option and have wonderful flavour, though they are a bit chewier. They benefit from a longer marinating time.

My One Strict Rule

No barbecue sauce. No tomato sauce. No sweet chilli. The lamb is marinated, it is seasoned, and the accompaniments provide all the flavour and contrast you need. Drowning a perfectly grilled, herb-marinated lamb chop in sauce is a waste.

Lemon, olive oil, oregano, and fire. That is all you need.

Kali orexi.