Only in Luxemburg do people eat more meat that we do in the United States. The per capita consumption here is 271 pounds a person. It’s a lot.

And, of that 271 pounds, just 1 pound in lamb. Just 1. Fifty years ago it was a mighty 4.5 pounds. Americans eat lamb at Easter and that’s about it. Which is a shame, a true shame for lamb has a wonderfully distinctive flavor.

Ah, perhaps that is it. Too distinctive. I won’t say lamb is pungent, but it can be a tad overpowering for some. This marinade is the perfect avenue to keep that keen flavor but mute it to a subtler level. The resulting flavor here is mild, not intense, but not lost either. Pair this up with a great Cab and some grilled asparagus for a superior meal.

Mediterranean Lamb Chops

Yield: serves 4

Ingredients:

• 8 lamb loin chops, about 1 ¼ inches thick
• 1 recipe Mediterranean marinade, recipe follows

Preparation:

Place the chops in a large heavy-duty zip-top bag. Pour the marinade over the chops. Seal the bag, squeezing out as much air as possible. Move the chops around within the bag so they are well coated with the marinade. Refrigerate them for 4 to 12 hours, occasionally moving the chops around within the bag to make sure they remain well coated.

Prepare an outdoor grill to cook indirect over medium heat. Take the chops from the marinade, shaking off any excess. Discard any remaining marinade. Place them on the grill and cook them for 5 to 6 minutes, until they are golden brown on the bottom.

Flip the chops over and cook them for another 5 to 6 minutes, until they’re golden brown on the bottom and reach an internal temperature of 135°F (55°C) for medium rare.

Transfer the chops to a plate and tent them loosely with foil. Let them rest for 5 minutes. Serve two chops to each diner.

Mediterranean Marinade

Yield: ¾ cup

Ingredients:

• ½ cup (120 ml) olive oil
• Juice of 1 lemon
• 8 garlic cloves, crushed
• 1 tablespoon Morton’s Kosher Salt
• 1 teaspoon dried oregano
• 1/4 [NOT 14!]  teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon Sugar In The Raw or other raw sugar

Preparation:

In a medium bowl, combine the olive oil, lemon juice, garlic, salt, oregano, pepper, thyme, and raw sugar. Whisk until they are well blended. This may be made up to 12 hours ahead and kept covered in the refrigerator.

Source: Flavorize by Ray “Dr. BBQ” Lampe [Chronicle, 2015]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50^th second at ISO‑640