These Greek Lamb Chops are delicious and incredibly easy to prepare. They can be served as a snack, as part of a grazing board, as an appetizer, or as a main. Marinate for only 30 minutes and grill or sear to perfection. It is excellent for a special occasion or a weekend meal.
For a complete meal, pair this gorgeous lamb with my tzatziki, spicy roasted potatoes, garlic rosemary potatoes, Maroulosalata (Greek Lettuce Salad) or chopped salad. See below for many more pairings and serving ideas!
Jump to:
This recipe is on regular rotation, especially during the summer months when the outdoor grill is working overtime. But don't worry, I wrote this recipe with instructions on cooking the chops indoors so you can make this recipe year-round.
Ingredients
I love this recipe so much because it truly comes together with very little effort and only a few ingredients and still gives you an impressive dish to enjoy with family and friends. The key here is to use a quality piece of meat.
- Fresh lamb rib chops: For this recipe, I recommend that you purchase a rack of ribs and cut the individual chops yourself (or ask your butcher to do it for you). I like the flavor and presentation you get from using a rack of lamb. But for a more affordable option, you can use lamb loin chops. They don’t look at fancy, but they taste great nonetheless. If you’re a fan of lamb, try my pistachio-crusted rack of lamb and pulled lamb.
- Citrus: Lemon juice and Greek cuisine… a match made in heaven. Lemons are a must in this marinade. Don’t use vinegar or lime juice.
- Herbs: I am using a combination of dried oregano (use Greek oregano if you can) and fresh rosemary in this recipe. But you can totally just use dried oregano if that’s all you have.
Scroll all the way down to see the recipe card with the full ingredient list and quantities.
How to Prepare Greek-Style Lamb Chops
This recipe is incredibly easy to prepare. Season, marinate, grill and enjoy! Let’s get into it!
Step 1. Season the meat. Lay your chops in a single layer on a rimmed baking dish or plate. Season both sides of the meat with kosher salt and freshly cracked black pepper.
Step 2. Make the marinade. In a small bowl, combine the extra virgin olive oil, lemon juice, minced garlic, dried oregano and chopped fresh rosemary.
Step 3. Marinate. Pour the marinade over the lamb chops, making sure to get some all over the meat. At this point you can cover and marinate in the fridge overnight, or you can marinate on the counter for 30 minutes and let the meat come to room temperature. If marinating on the counter, I recommend you flip the meat over so that the marinade has a chance to season both sides of the meat.
Step 4. Grill. Heat a little bit of avocado oil on medium-high heat in a large cast iron skillet or grill pan. Once the pan is nice and hot, grill the chops. You might need to do this in batches depending on the size of the pan. Do not overcrowd the meat. Grill or sear for 3-4 minutes on both sides or until you reach your desired doneness (see the next section for tips). The cooking time will depend on the thickness of the meat. Serve with lemon wedges and fresh oregano.
Lamb Internal Temperature Chart
Lamb chops can be prepared to your preferred doneness level. Some people like the lamb on the rarer side while others prefer more well-done. It’s a personal choice. My personal preference for lamb is Medium.
My advice? To achieve the desired doneness, I recommended using a meat or instant-read meat thermometer (affiliate link) and inserting it into the thickest part of the meat without touching the bone.
- Medium Rare: Internal Temperature: 130-135°F (54-57°C). Characteristics: Slightly warmer and firmer than rare, with a pink and juicy center.
- Medium: Internal Temperature: 140-145°F (60-63°C). Characteristics: A warm, pinkish center with a firmer texture compared to medium rare.
- Medium Well: Internal Temperature: 150-155°F (66-68°C). Characteristics: A mostly browned and slightly pink center, with a firmer texture and reduced juiciness.
- Well Done: Internal Temperature: 160°F (71°C) and above. Characteristics: The meat will be fully browned, with little to no pinkness. It will be well-cooked and have a firmer texture.
Pairings and Serving Ideas
Here are a few sauces you can pair with the grilled chops:
To complete the meal, pair the juicy lamb chops with a refreshing salad like my Maroulosalata (Greek Lettuce Salad), Asparagus Potato Salad (with Peas and Herbs), Jerusalem chopped salad or Fattoush.
A carb like my Mediterranean yellow rice, vermicelli rice, saffron rice or spicy roasted potatoes. Garlic mashed potatoes would work too!
Expert Tips
- Ask your butcher. Choose a fresh, high-quality lamb rack with a good fat cap for flavor and tenderness. You can ask the butcher to cut the rack into chops or do it yourself, it’s not that difficult.
- Break it down yourself. To cut a rack of lamb into chops, start by placing the rack on a cutting board with the fat side facing up. Use a sharp chef's knife or a butcher's knife to carefully remove excess fat or silver skin if needed. Flip the rack so the bones are visible, and locate the spaces between the bones. Position the knife in the center of each space, cutting straight down through the meat to separate each chop. Repeat for the entire rack, ensuring clean cuts for evenly sized chops.
- Sear it on ALL sides. This includes both sides of each chop but do try to get some color on the edges and the bone side too, that’s where you’ll find a nice layer of fat that will crisp up when you sear it. A cast iron pan or grill pan work best.
- Use an outdoor grill. This is an excellent recipe to make in the summertime during the grilling season, especially if you use a charcoal grill. The flavor of the chops will be out of this world! Make sure to check out some of my other grilling recipes including chicken shish tawook, harissa chicken skewers and beef kofta.
- Serve as an appetizer. These lamb chops can be served as a main, but they also work really well as an appetizer or snack on a grazing board or platter.
- How many ribs per person? A good serving size as main would be 3-4 chops per person. If serving on a grazing platter as a snack or appetizer, calculate 2 chops per guest.
Recipe FAQs
I don’t recommend it. The chops will cool quickly, which means you’ll have to reheat them and they could dry out. Grill them before you want to serve them.
In an airtight container in the fridge for up to 3 days.
If you make this Greek Lamb Chops recipe or any other Main Dish on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Recipe Card
Marinated Greek Lamb Chops (Grilled or Pan Seared)
Equipment
- Cast iron skillet, grill pan or outdoor grill
Ingredients
- 2 lbs Lamb rib chops - See note
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Fresh lemon juice
- 1-2 Garlic cloves - Finely minced
- 1 tablespoon Dried oregano
- 1 teaspoon Fresh rosemary - Finely chopped
- 1 tablespoon Avocado or vegetable oil - For grilling
- Garnish with lemon wedges, fresh oregano and flaky sea salt
Instructions
- Season the meat. Lay your chops in a single layer on a rimmed baking dish or plate. Season both sides of the meat with kosher salt and freshly cracked black pepper, making sure to press the seasoning in.
- Make the marinade. In a small bowl, combine the extra virgin olive oil, lemon juice, minced garlic, dried oregano and chopped fresh rosemary.
- Marinate. Pour the marinade over the lamb chops, making sure to get some all over the meat. At this point you can cover and marinate in the fridge overnight, or you can marinate on the counter for 30 minutes. If marinating on the counter, I recommend you flip the meat after 15 minutes so that the marinade has a chance to season both sides of the meat.
- Grill. Heat a little bit of avocado oil on medium-high heat in a large cast iron skillet or grill pan. Once the pan is nice and hot, grill the chops. You might need to do this in batches depending on the size of the pan. Do not overcrowd the meat. Grill or sear for 3-4 minutes on both sides or until you reach your desired doneness. The cooking time will depend on the thickness of the meat. Serve with lemon wedges and fresh oregano.
Notes
- Fresh lamb rib chops: For this recipe, I recommend that you purchase a rack of ribs and cut the individual chops yourself (or ask your butcher to do it for you). I like the flavor and presentation you get from using a rack of lamb. But for a more affordable option, you can use lamb loin chops.
- Citrus: Lemon juice and Greek cuisine… a match made in heaven. Lemons are a must in this marinade. Don’t use vinegar or lime juice.
- Herbs: I am using a combination of dried oregano (use Greek oregano if you can) and fresh rosemary in this recipe. But you can totally just use dried oregano if that’s all you have.
Leave a Reply