22 | July/August 2016
Greg Kalevas of
Chris's Steak &
Seafood House
"Better yet would be some
traditional Greek wine."
"I chose this recipe
because I grew up
eating lamb in Greece. I
hope everyone likes the
simplicity of it."
Best pairs with Franciscan Cabernet
Sauvignon from Napa Valley or
Saintsbury Pinot Noir from Carneros.
Greek Style Lamb Pops
Ingredients:
18-20 oz. rack of lamb
1/3 oz. of salt
¼ oz. dried oregano
¼ oz. pepper
2 tablespoons olive oil
½ oz. au jus sauce (made with beef base
and water)
½ fresh lemon
Directions:
1. Mix dried oregano, salt and pepper to-
gether. (This creates rub used in step 4.)
2. Cut your chops—slice the rack
between the chops ¼ of an inch. (Greg
trims to where some fat is visible for
flavor. He says that lamb fat is different
than any other type of beef fat.)
3. Rub the individual chops with olive oil.
4. Use your prepared rub to rub each
chop individually as preferred.
5. Grill on charcoal grill for 3-4 minutes
on each side until at medium (or pre-
ferred) temperature.
6. Pour au jus sauce over chops.
7. Squeeze lemons on top for a finishing
flavor.
Note: If you do not have a grill, a frying
pan with olive oil works as well.
"Lamb is a constant on menus in almost every wine region."
