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Cristina Ferrare Shares Model Recipes for Healthy, Fresh Meals

Learn how to make watermelon salad, grilled lamb chops, strawberry shortcake and more

Grilled Lamb Chops With Roasted Potatoes

Reprinted with permission from Kokkari Restaurant, San Francisco

Christina Ferrare lamp chop (Tara Donne)

For a hearty entrée, try grilled lamb chops with Kokkari dressing and roasted potatoes. — Tara Donne

Serves 6

Grilled Lamb Chops

  • 2 8-inch racks of lamb, about 11/2 pounds each
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons dried Greek oregano, crumbled
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • 2 lemons, halved, plus 4 lemon wedges for garnish
  • Kokkari Dressing (see recipe below)
  • Fresh oregano sprigs for garnish

1. Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops.

2. Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper and dried oregano in a small bowl. Press this seasoning blend into both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours (bring to room temperature before grilling).

3. Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season with salt. Grill the chops, turning once, for about 3 minutes on each side for medium rare. Squeeze the lemon halves over them just before taking them off the grill.

4. Serve hot, drizzled with dressing (see recipe below) and garnished with lemon wedges and oregano sprigs.

Nutrients per serving: 226 calories, 28g protein, 2g carbohydrates, 1g fiber, 11g fat (4g saturated fat), 87mg cholesterol, 462mg sodium, 356mg potassium

Kokkari Dressing

Makes 1/2 cup

  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons capers, rinsed and minced
  • 2 teaspoons shallots, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon flat-leaf parsley, minced
  • 1/2 teaspoon fresh oregano, chopped
  • 1/4 teaspoon dried Greek oregano, crumbled
  • Sea salt and freshly ground pepper

In a small bowl, whisk together the olive oil, lemon juice, capers, shallots, garlic, parsley and fresh oregano. Add the dried oregano, and whisk in salt and pepper to taste.

Nutrients per serving (about 11/2 tablespoons): 124 calories, 0g protein, 1g carbohydrates, 0g fiber, 14g fat (2g saturated fat), 0mg cholesterol, 125mg sodium, 17mg potassium

Roasted Potatoes

  • 2 pounds Yukon Gold potatoes, cut lengthwise into 6 wedges
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried Greek oregano, crumbled
  • Sea salt and freshly ground pepper
  • 1/4 cup fresh lemon juice, plus more for garnish

1. Preheat the oven to 450˚ F. Put the potato wedges in a large bowl. Add the olive oil, oregano, 11/2 teaspoons salt and several grinds of pepper. Toss to coat evenly.

2. Arrange the wedges in one layer in a 9-by-13-inch nonreactive dish. Drizzle with the lemon juice. Pour 1/2 cup of water around, not over, the potatoes. Bake until the potatoes are browned in spots and tender when pierced and the water has evaporated, about 40 minutes, rotating the pan halfway through baking for even browning. Let cool for at least 15 minutes before bringing the potatoes to the table.

Nutrients per serving: 200 calories, 3g protein, 26g carbohydrates, 2g fiber, 9g fat (1g saturated fat), 0mg cholesterol, 392mg sodium, 12mg potassium

Next page: Want dessert? Try this strawberry shortcake with homemade strawberry coulis. »

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