Authentic Greek Lamb Chop Recipe

If there is one meat that I find extra delicious it is lamb. It has such a unique flavor on its own and there is so much you can do with it. This Lamb Chop Recipe is an easy one too. I grew up eating lamb chops and they are a very popular choice in Greek cuisine whether you fry them, bake them, or BBQ them. It’s common to find Greeks making these up for every occasion whether it’s a birthday, family dinner, or the holidays.

❤️ Why You’ll Love This Lamb Chop Recipe

• 10-Ingredients or Less: This Lamb Chop Recipe takes less than 10 easy ingredients to make. You can whip it up without having to do a major grocery shop first
• Versatile: Serve this Lamb Chop Recipe with your favorite side dish. These can also be great for a dinner party
• Delicious: The marinade for Lamb Chop Recipe compliments the natural, delicious flavor of lamb

🍲 Ingredients

Lamb Chops – Lamb has a distinct flavor that sets it out from beef and other meats. It’s earthy, robust, and can be complemented with just some simple ingredients to really make them delicious.

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Herbs – What brings these lamb chops to life is the fresh herbs. You can easily use whatever herbs you have on hand but I love oregano or rosemary as it just compliments the lamb so well

👩‍🍳 How to Make Greek Lamb Chops

1. Make the marinade: to a medium bowl add the olive oil, salt, pepper, and dried oregano. Add the lamb chops, toss to coat, and let sit on the counter for up to 45 minutes.
2. Before cooking, add 1/4 cup olive oil and juice of one lemon to a small bowl and whisk together. Set aside a small bunch of oregano or rosemary to use as a ‘brush’ with the olive oil and lemon juice.
3. Cook the lamb chops: After the lamb has sat in the marinade for 30-45 minutes, set a cast iron pan to medium-high heat. Once the pan is hot, add the lamb chops (you might like to cook 4 at a time to avoid crowding the pan). Cook for 3 minutes, flip, cook 2 minutes, and baste with the fresh oregano / fresh rosemary dipped in olive oil/lemon juice mixture; flip once more and cook 2 more minutes or until desired doneness. Remove the lamb chops to a plate and cook the next batch.
4. Once all of the lamb chops are cooked, serve topped with a squeeze of fresh lemon juice, juices from the pan (if desired), and fresh oregano.

🪄 Tips and Tricks

• Do not overcook this Lamb Chop Recipe. You want lamb chops to be pink in the middle so you don’t have tough, flavorless chops. Use a meat thermometer, and remember less is more. It does not take long for them to cook to the perfect doneness

🗒 Substitutions

• Oil: Use whatever oil you have available
• Dried Oregano: You can swap the dried oregano for rosemary instead
• Fresh Herbs: Use fresh oregano or rosemary, or you can use a combination of both

🗒 Best served with

• Simple Homemade Greek Salad
• Greek Potatoes
• Greek Roasted Beet Salad

👝 How to Store Leftovers

Store leftovers in an airtight container for up to three days in the fridge. Leftover lamb chops can be great in wraps, sandwiches, or on their own.

🤔 Common Questions

Lamb Chop Recipe

5 from 1 vote

This Greek Lamb Chop Recipe is the perfect recipe for a go-to marinade you'll want to make again and again.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Marinating 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Cuisine Greek

Servings 4 (2 chops per person)

Calories 359 kcal

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Ingredients

  

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Marinade

• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 tsp dried oregano

For the lamb chops

• 8 small lamb loin or rib chops (about 3/4 inch thick)
• 1/4 cup olive oil
• juice of one lemon
• 1 bunch of fresh oregano or rosemary

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Instructions

 

• Make the marinade: to a medium bowl add the olive oil, salt, pepper and dried oregano. Add the lamb chops, toss to coat and let sit on the counter for up to 45 minutes.
• Before cooking, add 1/4 cup olive oil and juice of one lemon to a small bowl and whisk together. Set aside a small bunch of oregano or rosemary to use as a 'brush' with the olive oil and lemon juice.
• Cook the lamb chops: After the lamb has sat in the marinade for 30-45 minutes, set a cast iron pan to medium-high heat. Once the pan is hot, add the lamb chops (you might like to cook 4 at a time to avoid crowding the pan).
• Cook for 3 minutes, flip, cook 2 minutes and baste with the fresh oregano / fresh rosemary dipped in olive oil/lemon juice mixture.
• Flip once more and cook 2 more minutes or until desired doneness. Remove the lamb chops to a plate and cook the next batch.
• Once all of the lamb chops are cooked, serve topped with a squeeze of fresh lemon juice, juices from the pan (if desired) and fresh oregano.

Video

Notes

• Serving ideas: Greek Style Potatoes, Greek Roasted Beet Salad (Pantzarosalata) or Greek Cabbage Salad

Nutrition

Serving: 2chops | Calories: 359kcal | Carbohydrates: 4.7g | Protein: 23.3g | Fat: 29.1g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 17.3g | Trans Fat: 0.3g | Cholesterol: 75.9mg | Sodium: 670.7mg | Fiber: 0.4g | Sugar: 1.6g

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