I am so very lucky that my family own 4 incredible, award winning renowned restaurants in Leeds-3 stunning Greek restaurants The Olive Tree (voted in the top 4 in the UK by A A Gill no less) and my favourite is The Olive Tree Rodley (below), set in a regal Victorian mansion where the Lord Mayer lived pre my parents buying it) and my brother owns a fabulous Italian, Giorgio’s.
My parents come from varied backgrounds work-wise, both originally Greek Cypriot they met each at Uni the UK before my mother became a University Lecturer in English Lit and Sociology, my Father a Manager in the media; then in 1982, they took the plunge and opened their first Greek restaurant The Olive Tree in Ilkley, Yorkshire and the rest is history.
…After his Masters degree, my brother Solos decided to join the family business, training at the Olive Tree before, excuse the pun, branching out into Italian food.
We adore Giorgio’s with it’s fresh, tasty, traditional food in a modern, family-friendly and very chic restaurant in Headingley, Leeds.
As a low carber for the most of the time, I leave the pasta and pizza guzzling to the family (and delicious it is too & a lovely treat for me sometimes) but when I’m on the straight and narrow I head straight for seafood, pan-fried salmon and these succulent grilled lamb chops….so without further ado (chop, chop Vicki-sorry) here’s the recipe for one of my favourite meals there!
Stunning, flavoursome lamb cutlets marinated in olive oil and fresh lemon with a hint of chilli then chargrilled! Yum!
2 large garlic cloves, crushed
1 tablespoon fresh or dried rosemary leaves
Pinch of dried chilli flakes
Pinch of sea salt
2 tablespoons fresh lemon
3 tablespoons extra-virgin olive oil
6 lamb chops, thick 3/4 inch
In a pestle and mortar (or food processor with blade) add the garlic, rosemary, chilli flakes, salt and lemon juice. Beat or pulse until mixed. Pour in the olive oil and mix to create a thicker consistency.
Brush the marinade on both sides of the lamb chops and let them rest in it for an hour minimum in the fridge (you can also leave overnight if you wish).
Once out of the fridge, allow to come up to room temperature then heat a griddle pan (if you, unlike Giorgio’s don’t have a chargrill going)-ideal for the BBQ also, and grill on a high heat for 3 minutes.
Turn chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. 4-4 1/2 well done.
Drizzle with a little olive oil, sprinkle with a little more rosemary and sea salt and serve with a green salad and chips if you wish!
PLEASE NOTE: Tasty Tuesdays linky will not be live next week as I am away at the Cannes Film Festival, please join in the following week as usual though! Thanks!