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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 our Greek Chickpea Salad .
Why This Recipe Works
With just a few simple kitchen ingredients to highlight the earthy and robust flavors, this recipe is perfect for beginners. The bright, garlicky flavors are perfect 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.
I’ve always made these when I’ve got some special guests, and it has turned out to be a total crowd pleaser!
While our Sun-dried Tomato and Garlic Lamb Roast and Braised Lamb Shanks are ridiculously good, once you try these lamb chops, you will never look back!
What Goes Into This Recipe
- Lamb chops: For that perfect 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 the best flavor, and I 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
How To Make Greek Lamb Chops
My Greek Lamb Chops is easy and quick to make but brings a taste thats out of this world
- Prep lamb chops: Use paper towels to pat dry the lamb chops and remove all moisture from its surface. Also discard any shards or bone fragments from its surface.
- Make the marinade: In a small bowl, combine up olive oil, lemon juice, dried oregano, garlic mince, salt and cracked pepper. This will be the marinade for the lamb chops.
- 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.
- 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.
When I make these at home, I 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.
I 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.
I 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).
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Greek Lamb Chops
Ingredients
- 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
Instructions
- Using paper towels, pat dry chops and discard any shards or bone fragments.
- Mix all of the ingredients together in a small jug or bowl.
- 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).
- 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.)
- Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).
Optional:
- 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.
Notes
- Make sure you allow the meat to rest for at least 5 minutes before you serve it. Doing this helps seal in the juices and you’ll get the most succulent meat in every bite.
- Got some leftover marinade? Turn it into a wicked delicious sauce that you can team up with the lamb chops. Pour the marinade into a pan over medium heat and let it simmer for a minute or two before you add in some beef broth. Let this cook for a few minutes until it reduces down to half. Let it cool and you have a delicious sauce ready!
- If you have any leftovers, you can refrigerate them for up to 3 days in an airtight container, and then reheat them on the grill over medium-high heat.
- If you want to prep these ahead of time, you could do that too! Simply marinate them, transfer them to a freezer-safe bag or container and freeze them for up to 3 months. You can then let them thaw overnight in the refrigerator and cook them the day after, whenever you want to.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious and easy-peasy to make. Lamb chops will never be daunting ever again. I used lime instead of lemon. Thanks for a great recipe.
Very good recipe!
I made this recipe exactly as it was written and it turned out fantastic.
I just cooked the lamb chop using the Greek Oregano. It was superb & delicious. I used the
lemon zest instead the lemon juice. My husband loved the marinade. For the thicker lamb
chops, after searing both sides, I put chops in the oven for 5-7 mins. to reach the desired
135F interior temperature. Serve with horseradish sour cream sauce & mint jelly.
Thank you for your recipe.
Delicious! I LOVE Greek food and have been eating lamb chops from Greek takeaways and restaurants every week for the last 4 weeks. I decided I needed to try my own. These are lovely! Not as ‘dry’ (but still tasty) as the Greek restaurants and takeaways but that might be because I forgot to pat them dry before marinating. I’ll definitely be making these again regardless. Very tasty. Thanks so much for sharing 🙂
These lamb chops were easy, tender, and delicious! I made them, and the sauce, exactly according to recipe. I used the fresh Greek oregano option. It was perfect.
Everything I’ve ever made from this website has been outstanding. Cafe Delites has become my go to recipe site! Thank you!