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.
GREEK LAMB CHOPS
I don’t think I’m exaggerating when I say that these lamb chops are just as good, if not better, than chops you’d find at your favourite Greek restaurant.
Whether you decide to grill them or fry them in a regular pan or cast iron skillet, these homemade Greek Lamb Chops have been a family favourite of ours for many years. This lamb chop recipe is a cherished hand-me down that was passed on from a Greek family friend many years ago.
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!
HOW TO COOK LAMB CHOPS
The great thing about this recipe is you only need four ingredients. Aside from your lamb, you likely already have them sitting in your pantry.
- Olive oil
- Oregano
- Lemon juice
- Garlic
Once you’ve got your hands on your ingredients, you’re going to throw them together in a small jug or bowl. Then you’re going to pour your mixture over your meat and leave it to marinate. Once the lamb chops have soaked up the zesty marinade, chuck them in a hot pan and cook to perfection!
That’s it! While the cooking process is simple, the flavours are not, with tangy lemon and salty garlic cutting through the rich fattiness of the lamb making for an incredible flavour explosion with every bite.
CAN THIS RECIPE BE USED FOR OTHER MEAT?
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.
HOW LONG SHOULD LOIN CHOPS BE COOKED?
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 lower the heat after searing them on both sides. Cover with a lid and finish them off for a further 4 minutes until they’re done. You can also cook them a little longer for well done lamb. Turn them every minute or so until they’re cooked to how you like them.
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 GOES WITH LAMB CHOPS
When I make these at home, I like to pair them with Crispy Greek Lemon Smashed Potatoes, Avocado Greek Salad or carve them up and serve them in Easy Garlic Flat Bread for a homemade souvlaki vibe.
If you haven’t already tried this dish, we 10/10 recommend giving it a whirl. An easy and impressive dish to whip out at your next family BBQ!
Greek Lamb Chops
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice 1 lemon freshly squeezed
- 2 teaspoon dried oregano preferably Greek, or ½ cup chopped fresh
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 8 lamb chops
- 1 tablespoon 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 ¼ 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.
Estelle says
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.
Brian Feeney says
Very good recipe!
Jules says
I made this recipe exactly as it was written and it turned out fantastic.
Judy says
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.
Charlotte says
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 🙂
Cari says
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!