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
GREEK LAMB CHOPSI 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.
Andrea says
Greek inspired nights have become a regular occurrence in our household thanks to these delicious lamb cutlets along with your crispy greek smashed potatoes and Avocado greek salad! So glad I found your website Karina. Thank you!
Michael Tee says
Tried this for the first time, with Greek oregano and perhaps a little too much (is there such a thing?) garlic.
A wonderful recipe and the lemon shines through. After one day marinading, the flavour is deep and very satisfying.
David H Currier says
I’ve made these three times using a rack of lamb on the gas grill. Excellent. I recommend reducing the heat and cooking a bit longer. I used fresh oregano. This was served with Garlic Parmesan Scalloped Potatoes from this website. Great combo. Also with Brussels Sprouts and Browned Butter. Served with two different Limerick Lane Zinfandels. Perfect match.
Danny B says
Making these for the second time tonight for Valentine’s Day
I broil them way up high in the oven.
I added extra garlic and a little tiny bit of lemon zest from the lemon.
Superb!
Susana says
This was lovely. Was even asked to put this same seasoning on steaks! Took me back to my experiences in Greece. Thank you.
Joey Macias says
Very delicious all I did different was take off the burner after 4 minutes each side and kept it covered for 10 min while I made rice I also sprinkled some rosemary on them and they tasted authentic
Darren says
Wow, these are super delicious and very easy!
Barbara Dorfman says
This recipe was wonderful! Will definitely make again … even for guesys who love Greek style lamb chops.
I cooked until 135 degree F and next time to 140’145F as they were a bit rare but yummy. The chops were fairly thock. Recipe is a winnet!
Fatemah Rajah says
Great recipe. Simple and tasty. So quick to make and cook. A new favourite
Kea Wes says
This were delicious and so easy! thank you!
Arlene says
This was the first time my husband and I made lamb chops – we used small, grass-fed chops. They were superb! We love your recipe. I do not subscribe to recipe sites but I am now subscribed to yours!
Bonnie says
I can’t stress enough to anyone who makes this simple recipe that Greek Oregano makes all the difference! The flavor is bright and sunny which works with lemon! (Italian oregano is better with tomato sauces)
If your market doesn’t carry Greek oregano, it’s available online and you’ll use it on chicken, fish…so many dishes!
Iris Daglas says
I agree. I bought Greek oregano from Greece. I went to Amazon and found Zane Greek oregano. I purchased several bags and gave them to my kids. The oregano is already separated/cleaned off the branch. Comes in a nice pouch. Cost is about $7-8. i love it! makes me think about my father’s village back in Greece.