Fogo de Chao's Lamb Chops and Troy Restaurant Week

There’s no shortage of delicious food and fine dining experiences in Troy, and the best of the best will be on display this week (March 11-16) for Troy Restaurant Week.


Mernard Landicho, Manager of Fogo de Chao, visited the Fox2 Kitchen with Ara Topouzian, president and CEO of the Troy Chamber of Commerce, to preview the event and showcase one of the many dishes that will be on display during the week.


Watch the video above, follow the recipe, and click here for more information about Troy Restaurant Week.


Lamb Chops



·8 rib lamb chops (12-16 ounces total weight), excess fat trimmed

·2 cups white wine (Chardonnay or Chablis)

·2 tablespoons lemon pepper

·1 lemon, juiced

·1/2 cup extra-virgin olive oil

·1 tablespoon salt, or to taste

·1 cup mint leaves

·Vegetable oil spray

·Mint leaves, for garnish

·Mint jelly, for garnish




  1.  Preheat a grill.
  2.  In a blender, blend the wine, lemon pepper, lemon juice, olive oil, salt and mint leaves to make a marinade. Marinate lamb chops for 5 to 10 minutes.
  3. Spray the grill with vegetable oil and place the lamb chops on the grill. Reserve the remaining marinade for basting. Grill the lamb chops without moving them for 4 minutes on the first side.
  4. Baste the chops with marinade and turn over to grill for another 4 minutes on other side for medium-rare. Remove and allow to rest for 5 minutes before serving.
  5. Garnish with additional mint leaves and mint jelly.
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