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greek lamb chops sitting on a plate next to a bowl of tzatziki and a fork

Greek Lamb Chops (Easy Mediterranean Lamb Chops Recipe)

These greek 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 my Mediterranean rice, greek salad, and tzatziki. I know you'll love it!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 3 people

Equipment

Ingredients
  

Instructions
 

  • Remove the lamb from the refrigerator about 20-30 minutes before cooking. Allowing the meat to come to room temperature helps it cook evenly and stay tender. Cut the lamb rack into individual chops.
    Pat the lamb dry with a paper towel to remove excess moisture.
    8 lamb chops
  • In a small bowl, whisk together all of your marinade ingredients
    1/3 cup extra virgin olive oil, juice from 1 lemon, 2 tsp dried oregano, 4-5 cloves garlic, 1 tsp salt, 1/2 tsp freshly ground black pepper
  • Place the lamb chops in an airtight container or baking dish and pour the marinade over the top. Turn to coat evenly. Cover and refrigerate for at least 20-30 minutes or up to 4 hours.
    Before cooking, remove the lamb from the refrigerator and let it sit at room temperature again for about 15 minutes. Shake off excess marinade so the chops sear properly.
  • Once your lamb has marinated and come to room temperature, it’s time to cook. Heat a cast iron skillet or cast iron pan over medium-high heat until very hot. Add a small amount of olive oil or vegetable oil to coat the pan. Place the lamb rib chops in a single layer without overcrowding. Sear for 3-4 minutes per side for small rib chops. For thicker chops 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
    160-170°F for well done
    The internal temperature will rise slightly while resting.
    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 you can 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 2-3 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.
  • Serve up with some delicious Mediterranean rice, a greek salad, and some tzatziki sauce. Refer to the direct links for these recipes in my blog post
Keyword greek lamb chops, lamb chops, mediterranean lamb chops
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