These juicy Greek lamb chops are a delicious and easy-to-make dish. Marinated with lemon, oregano, and garlic, they bring the flavors of the Mediterranean to your table.
This Greek lamb chop recipe is amazing. The chops are incredibly flavorful and tender, easy, and quick to make. Whether pan-seared or grilled, they are perfect for any occasion and make you feel like you’re on holiday in Greece. Serve them with creamy tzatziki sauce, Yogurt Mint Sauce, and pita bread, Greek Potluck Salad with Pasta, or Lemon Orzo Salad with Feta.
Check out this delicious recipe for Greek Baked Chicken and Potatoes, too.
Jump to recipe
Recipe ingredients
Lamb chops: You can use lamb rib chops (those that look like a lollipop) or loin chops (they look like a mini T-bone steak). Check out these recipes for Lamb Lollipops and Baked Lamb Chops and Potatoes.
If they are frozen, thaw them overnight in the refrigerator. If you have a whole rack of lamb that hasn't been pre-cut, use a sharp knife to separate the chops between the bones. Generally, a rack with 12 ribs will serve four people as a main dish or six as an appetizer.
Marinade ingredients: Lemon zest and juice (preferably from an unwaxed lemon), extra virgin olive oil, garlic cloves, oregano, thyme, fine sea salt, and ground black pepper. I used dried herbs this time, but by all means, if you have fresh herbs, do use them; they will make this dish even better. You can also use this marinade for chicken, pork, or beef.
For a change, try this Lamb Marinade.
How to make Greek lamb chops
Step #1: Mix all the marinade ingredients in a small bowl.
Step #2: Marinate the cutlets in a zip-lock bag for 1-2 hours. Bring to room temperature before cooking.
Step #3: Heat a large cast iron skillet or grill pan. Sear the marinated lamb chops for 3-4 minutes on one side.
Step 4: Flip them using tongs and cook for another 3 minutes. Let them rest.
Internal temperature for lamb chops
Check the internal temperature to determine the cooking time for your preferred level of doneness.
Measure the temperature with an instant-read thermometer (the Amazon link opens in a new tab); using a meat thermometer is the best way to ensure that the food is cooked precisely to your liking.
- Rare: 130°F (54°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 160°F (71°C)
- Well Done: 165°F (74°C)
Good to know!
Avoid over-marinating. While it might seem like longer marination would tenderize the meat further, the acids in the lemon juice mixture can actually break it down too much, making it mushy. I never marinate anything with lemon juice for more than 4 hours.
Cooking lamb chops requires high heat to ensure they are tender and flavorful.
Outdoor grill: Cook the meat on a charcoal grill for about 2 minutes per side or until done to your liking. Grill them directly over the hot coals; don’t leave them unattended, as they will cook pretty fast, and they should not overcook.
Make ahead and storage
I recommend serving the dish immediately after cooking for the best taste and texture. Leftovers can still be delicious when reheated, though they may be slightly drier than freshly cooked pieces.
You can prepare the Greek marinade for lamb chops up to two days in advance and store it in an airtight container in the fridge.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can then be reheated in the preheated oven (350°F/ 180°C) in a baking dish covered with aluminum foil until heated through.
Recipe FAQs
Place the rack bone-side down on a cutting board. Use a sharp knife to slice between each bone, separating the pieces evenly.
Depending on your preference or availability, buy loin lamb, shoulder, or sirloin chops. Just remember to adjust the cooking times accordingly for each cut.
Greek Lamb Chops
Equipment
- Large cast-iron skillet frying or griddle pan, or charcoal grill
- Large zip-lock bag / freezer bag or shallow dish for marinating
Ingredients
- 12 lamb rib chops frenched, Note 1
- 1 teaspoon lemon zest Note 2
- ¼ cup lemon juice freshly squeezed, 60 ml
- ¼ cup extra virgin olive oil 60 ml
- 2 large garlic cloves grated
- 1 teaspoon oregano Note 3
- 1 teaspoon thyme
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Make Greek marinade: Mix all ingredients in a small bowl.1 teaspoon lemon zest + ¼ cup lemon juice / 60 ml + ¼ cup extra virgin olive oil / 60 ml + 2 large garlic cloves, grated + 1 teaspoon oregano + 1 teaspoon thyme + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Marinade the lamb chops: Place the chops in a zip-lock bag (sealable freezer bag) or a shallow dish. Pour the marinade into the bag, seal the bag, and massage a little to ensure all the chops are coated in the marinade. If you marinate them in a shallow dish, turn them several times in the marinade and cover the dish with plastic wrap.12 lamb rib chops
- Marinating time: Refrigerate the Greek chops for 1-2 hours. Bring them to room temperature before cooking them (on the counter for about 30 minutes).
- Cook lamb chops: Heat the skillet or pan on high heat. Cook the meat pieces on one side for 2 to 3 minutes. Flip them using tongs and cook them for another 3 minutes (Note 4).
- Outdoor grill: Cook the Greek lamb chops on a charcoal grill for about 2 minutes per side or until done to your liking. Grill them directly over the hot coals; don’t leave them unattended, as they will cook pretty fast, and they should not overcook.
- Rest the chops for a few minutes before serving.
Notes
- Lamb: Rib lamb chops are typically cut from a rack of lamb. If they are frozen, thaw them overnight in the refrigerator before cooking. If the rack is not pre-cut, you can separate the chops by carefully slicing between the bones with a sharp knife. As a general guide, a rack with 12 ribs will serve four people as a main dish or six as an appetizer.
- Lemon: When using lemon zest for a recipe, choosing an organic, unwaxed lemon is preferable.
- Herbs: Substitute dried herbs with fresh ones and add a bit of rosemary if desired.
- Cooking time and internal temperature: For medium-rare chops - about 5 minutes in total until the internal temperature reaches 135°F/ 54°C. For medium - about 6 minutes in total or until the internal temperature reaches 145°F/ 63°C.
Leave a Reply