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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.
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!
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing taste. I chose to marinate overnight. Then it was quick to cook
I’m eating this right now and I will never cook them any other way! So delicious and tender and the sauce is excellent on the asparagus, too!
Amazing! I made with roasted potatoes, tzatziki and grilled zucchini. I’ll be making this again.
For this recipe, can I marinate for an extra night? 48 hours? I can’t eat it tonight, was wondering will it still be okay after two nights with lemon?
I recently ended up searing after 48 hours (plans changed) and they came out wonderfully. Making them again tonight after overnight marinade, they are so good.
First time I will cook lamb, should I wash my lamb chops before marinating? I don’t like the smell of lamb but my son and grandsons like them.
NO MEL you do not need to wash the meat i personally love the smell love lamb, Tell your son and grandson that they should learn how to cook lamb if you dont like it , BUT I LOVE IT, Anyway mel i hope this message reaches you in the coming days
Regatrds Thomas
Made this recipe for first time this evening and hubby and I both loved it!! Made 8 lamb chops with herby mash potato, petit pois, sweet corn and a greek salad. Next time I’m making 16 lamb chops for 2! Delicious. Can’t wait to try your other recipes, they look yummy
Really yummy lamb chops. Tasty and quick. Thanks so much.
this website is full of amazing dishes that never fail to disappoint! made this along with the greek yogurt flatbreads linked and it was so good!!! very simple ingredients that work together beautifully, and the garlicky flatbread is perfect to mop up the lemony juices. every bite had me swooning. will definitely be making many times again <3
I made this dish today and the chops were super delicious! Thank you for the wonderful recipe.
My husband usually takes care of cooking lamb whenever we have it. At almost 46 years old, I took care of it for the first time using this recipe. It was a huge success! I only marinated for about an hour, then cooked them on the bbq. I can only imagine them being better if I’d let them sit longer.
I love Lamb, I wish I could afford it. My daughter bought it for me because she had heard me mentioned that I had gotten to try it once, I had a gyro & loved it. I can’t wait to try this recipe. I just made the authentic shepherd’s pie, I was very pleased with that recipe.
I made this for my hubby today paired with sauteed spinach and greek salad. Needless to say he was beyond happy. Thank you!
Made this 3 times. Best lamb chops I ever had. So easy to make. So full of flavor.
Hi we are from Namibia Southern Africa and we tried your recipe. In Afrikaans we say. Vinger lek lekker. It means finger leaking good. Its was the best.
Greetings Chris