Greek Lamb Chops

greek lamb chpps sprinkled with fresh herbs.

5 from 1 vote

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.

Prep Time10

Cook Time6

Marinating time1

Course: Main Course

Cuisine: Greek

Diet: Gluten Free, Low Lactose

Servings: servings

Calories: 702kcal

Author: Adina

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
¼ cup extra virgin olive oil
2 large garlic cloves grated
1 teaspoon oregano Note 3
1 teaspoon thyme
1 teaspoon fine sea salt
½ teaspoon ground black pepper

US - EU

Instructions

Make Greek marinade: Mix all ingredients in a small bowl.
1 teaspoon lemon zest + ¼ cup lemon juice + ¼ cup extra virgin olive oil + 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.

Nutrition