Greek Lamb Chops

cooked lamb chops pieces in a black pan, green herbs sprinkled on top with two lemon wedges to one side.

4.97 from 31 votes

Just like a Greek restaurant or even better! Whether you decide to grill them or fry them in a cast iron skillet (or regular pan), these homemade Greek Lamb Chops are a family favourite! Once you try these you will never look back!

Prep Time35

Cook Time15

Total Time50

Course: Dinner

Cuisine: Greek

Keyword: Greek Lamb, Greek Lamb Chops, Lamb Chops

Servings: people

Author: Karina

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

US - Metric

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.

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