Greek Gyros Lamb Chops

Greek gyros lamb chops are marinated in-store in oregano, garlic, lemon and olive oil, the classic Greek profile. Marinating on the day rather than pre-packing matters: the lemon has not had time to break down the meat surface, which is what turns commercially marinated lamb mushy. Around 25g protein per 100g cooked. Grill over high heat for 3 to 4 minutes a side and rest for 5 minutes. The olive oil helps the chops char and keeps them moist, while the lemon and oregano keep the flavour fresh rather than heavy. Serve the traditional way with warm pita, tzatziki, tomato and red onion. Bring them to room temperature before they hit the grill for an even cook.