Marinated Greek Lamb Chops (Grilled or Pan Seared)

Grilled and marinated Greek lamb chops on a platter with rosemary and lemon wedges.

5 from 1 vote

Marinated Greek Lamb Chops (Grilled or Pan Seared)

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. This recipe is excellent for a special occasion or a weekend meal.

Prep Time10

Cook Time10

Marinating Time30

Total Time50

Course: Appetizer, Main Course

Cuisine: Greek

Servings: people

Author: Luay Ghafari

Cost: $30

Equipment

Cast iron skillet, grill pan or outdoor grill

Ingredients

2 lbs Lamb rib chops - See note
1 tsp Kosher salt
½ tsp Black pepper
3 tbsp Extra virgin olive oil
2 tbsp Fresh lemon juice
1-2 Garlic cloves - Finely minced
1 tbsp Dried oregano
1 tsp Fresh rosemary - Finely chopped
1 tbsp 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

Refer to the post above for step-by-step recipe photos.

Ingredient 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.

Other optional additions: Lemon zest, chili flakes, or fresh thyme.

For a complete meal, pair this gorgeous lamb with tzatziki, spicy roasted potatoes and chopped salad. See the blog post above for many more pairings and serving ideas!

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