Greek Lamb Chops

Who needs to go out for dinner when you can cook restaurant-quality Greek Lamb Chops in the comfort of your own kitchen?

These mouth-watering lamb chops are so simple, yet so full of flavour that you'll forget they were made at home. Seasoned with simple herbs and spices, these lamb chops are a great accompaniment to Greek Chickpea Salad or serve it with our Pico de Gallo.

What Makes This Recipe So Good

With just a few simple kitchen ingredients to highlight the earthy and robust flavors, this recipe is good for beginners. The bright, garlicky flavors are good for summertime cooking and great for occasions when you want to make an impression, but don't want to spend too long in the kitchen.

We've always made these when we've got some special guests, and it has turned out to be a total crowd pleaser!

While our Braised Lamb Shanks are terrific, once you try these lamb chops, you will never look back!

What Goes Into This Recipe

• Lamb chops: For that good, rich and earthy flavor and juicy, tender meat. You can choose to have it frenched or leave the fat on if you want some extra flavor.
• Garlic: For that savory flavor and aroma. Use as much as you like, but make sure you choose fresh garlic.
• Olive oil: Use good-quality olive oil. You'll need this to cook the lamb chops and also as the base for the marinade.
• Salt and Pepper: Just some salt and freshly cracked black pepper.
• Oregano: Greek oregano has a reliable flavor, and we would highly recommend using it for this recipe. If you can't find it, just use some regular fresh oregano instead.

Note: please see recipe card at the bottom for list of full ingredients and measurements

Easy. Quick. Totally good.

My Greek Lamb Chops are easy and quick to make, but bring a taste that's out of this world

1. Prep lamb chops: Use paper towels to pat dry the lamb chops and remove all moisture from their surface. Also, discard any shards or bone fragments from its surface.

1. Make the marinade: In a small bowl, combine olive oil, lemon juice, dried oregano, garlic mince, salt, and cracked pepper. This will be the marinade for the lamb chops.

1. Marinate the lamb: In a large bowl, rub the marinade all over the chops, covering the entire surface. Cover this up and let it rest for at least 30 minutes or more, ideally overnight.

1. Grill the lamb: Heat a cast iron skillet over high heat, with just a bit of oil, until it starts to smoke. Cook the marinated lamb for 3-4 minutes on both sides, until you see a nice char on the surface.

Your Greek Lamb's Dream Team

When we make these at home, we like to pair them with Crispy Greek Lemon Smashed Potatoes or Crispy Garlic Roasted Potatoes Avocado Greek Salad or carve them up and serve them in Easy Garlic Flat Bread for a homemade souvlaki vibe.

Recipe FAQ's

Of course! If lamb chops aren't available at your local butcher or grocery store, you can always use lamb steaks, forequarter chops, or loin chops instead.

We like to cook them for around 3-4 minutes per side to ensure they are still juicy and pink in the centre. However, if you opt to use loin or forequarter chops, keep in mind that they take a little longer.

We usually If using a meat thermometer, remove them as soon as they reach a temp of 60°C (135-145˚F) for medium. For well done, remove them at 70°C or just over (160-165˚F).

What you need

• 1/4 cup olive oil
• 1/4 cup lemon juice 1 lemon freshly squeezed
• 2 tsp dried oregano preferably Greek, or 1/2 cup chopped fresh
• 4 cloves garlic minced
• 1 tsp salt
• 1/2 tsp cracked pepper
• 8 lamb chops
• 1 tbsp olive oil for cooking

Method

1. Using paper towels, pat dry chops and discard any shards or bone fragments.
2. Mix all of the ingredients together in a small jug or bowl.
3. Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
4. Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
5. Let rest for 5 minutes before serving.
6. For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.