Greek Lamb Chops (Easy Mediterranean Lamb Chops Recipe)

If you’re looking for juicy, flavor-packed greek lamb chops, this easy recipe delivers the classic Greek flavor you love with simple ingredients and minimal prep. These greek-style lamb chops are marinated in olive oil, lemon, fresh garlic, and oregano, then seared or grilled for tender, restaurant-quality results.

This is a go to holiday recipe in my family. We make it every year at Easter and sometimes on Christmas. And love to serve it up with Mediterranean rice, greek salad, and tzatziki. I’ve been making these lamb chops for the past 6 years and am finally sharing the recipe with the world. 😉 Whether you’re planning your next gathering or just craving bold Greek food at home, this Greek lamb chops recipe is the best way to enjoy perfectly cooked Mediterranean lamb chops with a simple marinade.

Why You’ll Love These Greek Lamb Chops

• Made with a simple marinade using pantry staples
• Ready in about 20-30 minutes of active prep and cooking time
• Works on a cast iron skillet or outdoor grill
• Naturally gluten free, serve with gluten free pita bread
• Packed with fresh herbs and bright citrus

This Mediterranean lamb chops recipe brings together fresh oregano, lemon zest, garlic, and olive oil for the best lamb flavor every time.

Ingredients You’ll Need

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Marinade Ingredients

• 1/3 cup olive oil
• Juice of 1 lemon, about 2-3 tablespoon lemon juice
• 2 teaspoons dried oregano, preferably Greek oregano or fresh oregano
• 4-5 cloves fresh garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 lamb rib chops, also called lamb cutlets or small rib chops

The Best Cut of Lamb for Greek-Style Lamb Chops

For quick cooking and tender results, lamb rib chops are ideal. That’s what we use every time and what I recommend for this recipe. They’re cut from the rack of lamb and cook beautifully over medium-high heat. They can be found at most grocery stores including Trader Joes and Costco.

Other options:

• Lamb loin chops, meatier and slightly thicker
• Lamb shoulder chops, more budget-friendly but slightly tougher
• Rack of lamb, perfect for entertaining
• Leg of lamb, better for roasting, not quick grilled chops

For the best results, choose evenly sized chops so they cook at the same rate.

How to Make Greek Lamb Chops

1. Bring the Lamb to Room Temperature

Remove the lamb chops from the refrigerator 20-30 minutes before cooking. Letting them come to room temperature ensures even cooking and juicy lamb chops.

Pat dry with a paper towel to remove excess moisture.

2. Make the Greek Marinade for Lamb Chops

In a small bowl, whisk together:

• Olive oil
• Lemon juice and lemon zest if desired
• Fresh garlic
• Dried oregano
• Salt
• Black pepper

For extra herb flavor, you can add fresh rosemary or fresh thyme.

Place the lamb in an airtight container or shallow dish. Pour the marinade over the chops, turning to coat. Cover and refrigerate for at least 20-30 minutes, or up to 4 hours.

Before cooking, remove and let the chops sit at room temperature again. Shake off excess marinade to prevent burning.

3. Cooking Greek Lamb Chops

Once your lamb has marinated and come to room temperature, it’s time to cook.

Cast Iron Skillet Method

1. Heat a cast iron skillet or cast iron pan over medium-high heat until very hot.
2. Add a small amount of olive oil to coat the pan.
3. Place the lamb rib chops in a single layer without overcrowding.

Sear for 3-4 minutes per side for small rib chops or lamb cutlets. For thicker chops, lamb loin chops, or double cuts, increase the cooking time slightly.

Use a meat thermometer and insert it into the thickest part of the meat, avoiding the rib bone. Cook until the internal temperature reaches:

• 130-135°F for medium-rare
• 140-150°F for medium (this is the perfect temperature for juicy lamb chops)
• 160-170°F for well done

The internal temperature will rise slightly while resting so I recommend removing it from the heat when it is 5 degrees below your desired temperature.

Transfer the lamb to a cooling rack or plate and let rest for 5 minutes before serving. Resting ensures perfectly juicy lamb chops every time.

Alternatively, Cook on the Outdoor Grill

Preheat your outdoor grill to medium-high heat and oil the grates well.

Place the chops directly over the heat and cook for 3-4 minutes per side, depending on thickness, until they reach your desired internal temperature. This method creates nice grill marks and delicious grilled chops with a subtle smoky flavor.

Internal Temperature and Doneness Chart

Using a meat thermometer is the best way to guarantee perfect cooking lamb results.

Insert into the thickest part of the chop and avoid the rib bone.

• Rare: 125°F
• Medium-rare: 130-135°F
• Medium: 140°F
• Medium-well: 145°F
• Well done – 160°F

For juicy lamb chops, but not underdone or too bloody, I prefer medium (around 145°F)

Tips for the Best Lamb

Remember that the internal temperature will rise slightly as the meat rests.

• Do not overcrowd the pan.
• Use medium-high heat for a good sear.
• Let the lamb rest before slicing.
• Avoid over-marinating delicate lamb cutlets.
• For thicker chops, finish in the oven if needed.

What to Serve with Greek Lamb Chops

Make it a full Greek meal with:

• Greek salad with feta cheese
• Mediterranean Rice
• Gluten free pita bread
• Roasted potatoes
• Tzatziki sauce
• Grilled vegetables

These greek-style lamb chops pair beautifully with fresh herbs and Mediterranean flavors.

Frequently Asked Questions

Can I use other marinade ingredients?

Yes. You can blend olive oil, garlic, and herbs with an immersion blender for a smoother marinade. Red wine vinegar also adds brightness.

How long should I marinate?

At least 20-30 minutes for flavor. For deeper flavor, up to 4 hours.

Can I make this ahead?

Yes. Marinate in an airtight container and cook just before serving your next gathering.

Why This Is the Best Greek Lamb Chops Recipe

This easy recipe keeps things simple while delivering bold Mediterranean lamb chops flavor. With olive oil, lemon, fresh garlic, oregano, and black pepper, it highlights the natural richness of the lamb without overpowering it.

It is quick cooking, packed with fresh herbs, and perfect for both weeknight dinners and special occasions. Scroll down to the recipe card for exact measurements and nutrition information including daily value percentages.

Make sure to pair this recipe with my delicious Mediterranean Rice, Greek Salad, and Tzatziki Sauce! I hope you enjoy. 🙂