Grill It to Your Liking

By Ndugu Abisai

Grill It to Your Liking

If you are hosting a picnic or a small party, you want to get the food right. Because food is part of the good memories you want to create. You need to whip up something good in the kitchen not just to make memories, but also to make a statement. Meta dishes are an easy pick, only that they present challenges in preparation that will make you want to order out. But we all know, ordering out lacks in personal touch what sweating it out in the kitchen has. It should be hard really, making these dishes. It can be intimidating especially if you haven’t tried it before. The following hack tips will make your (first) try easier. Ladies and gentlemen, shall we prepare lamb chops? 

Preparation:  10 Minutes 

Cooking Time: 25

Servings: 4


  • Quarter cup olive oil
  • Juice of 1 lemon (about a quarter cup lemon juice)
  • 2 teaspoons dried oregano preferably Greek, or half a cup chopped fresh
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 tsp freshly ground black pepper
  • 12 lamb chops
  • 1 tablespoon olive oil for cooking
  • Using paper towels, pat dry chops and discard any shards or bone fragments.
  • Mix all the ingredients together in a small jug or bowl.
  • Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
  • Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
  • Let rest for 5 minutes before serving.
  • Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).


For leftover marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When the pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup of beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.

Serve together with the accompaniment of your choice. 

If you are hosting a picnic, it would be best to serve the chops with roast potatoes, other accompaniments may prove difficult to pack and carry around. More of these recipes can be found on DSTV’s Food Network.