Lamb is one of the most popular meats in Greek cuisine, and with good reason: it’s packed with flavor and is so versatile. These Greek lamb chops are smothered in a traditional marinade of fresh lemon juice, garlic, olive oil, and herbs. The result is a zesty, juicy, and delicious dinner your family will love!
Small rib chops are a great cut of meat for quick cooking. They don’t require much prep time and cook effortlessly on the stovetop. Plus, you can dress them up with different kinds of marinades and seasonings to give them a unique taste.
My Greek lamb chops recipe starts with a simple marinade that’s packed with flavor. The acidity of the lemon juice helps to tenderize the lamb chops and offers a nice freshness. The garlic adds excellent depth, while the olive oil ensures these lamb chops are perfectly moist and juicy when cooked.
And finally, the herbs – fresh parsley, fresh oregano, and fresh thyme – finish off the marinade with a nice Mediterranean flair!
Why You’ll Love Greek Lamb Chops
- Authentic flavors at home. While going out to eat Greek food can be delicious, it’s also lovely to recreate classic Greek recipes at home. You get all the flavor of traditional Greek cuisine in a simple recipe, which makes for some delicious and easy dinners.
- Perfectly cooked lamb. The key to juicy lamb chops is not to overcook them. Be sure to follow the instructions in the recipe card below when cooking lamb – the result will be tender, juicy, and flavorful lamb chops every time.
- So flavorful! The marinade really adds a ton of flavor to the lamb chops, making them taste so delicious! My Greek lamb chops recipe is a great way to switch up your dinner routine with some exciting new recipes.
Ingredients for Greek Lamb Chops Recipe
For the Marinade
- Olive oil
- Black pepper
- Salt
- Garlic
- Lemon juice
- Parsley
- Thyme
- Oregano
For the Lamb Chops
- Olive oil
- Lamb chops
For the exact amounts needed, please see the recipe card below.
Instructions for Greek Lamb Chops
- Combine all of the marinade ingredients in a large bowl.
- Add the lamb chops.
- Let sit for 1 hours, up to over night.
- After the lamb steaks are done marinating, remove and pat dry.
- Heat 1 1/2 tablespoons of olive oil in a medium pan or cast iron skillet over medium-high heat.
- Add the lamb chops to the pan. Cook for 2-3 minutes per side, until the lamb chops register 135ºF.
- Let rest 5 minutes.
What to Serve With Greek Lamb Chops
The fresh flavor of these Greek lamb chops means they can be served with various sides. Potatoes are a classic pairing, and roasted potatoes or steakhouse mash work particularly well. A light side like my corn tomato salad, which is full of feta cheese, fresh tomatoes, and sweet corn, is also great.
Oven-roasted zucchini is another tasty option that pairs wonderfully with zesty lamb chops. And if you’re looking for something more substantial, serve them with a side of spiced cous cous and homemade focaccia.
Flatbread or pita bread is also a great accompaniment to this flavorful Greek lamb chops recipe!
Once cooked, these Greek lamb chops will last in the fridge for about 3-4 days. If you have leftovers, let them come to room temperature and store them in an airtight container or plastic wrap in the refrigerator. To reheat, you can either pop them in the oven at 350°F or reheat them on the stovetop in a pan with a little olive oil. For safety, you should always reheat the meat until the internal temps reach 165°F.
Yes, you can freeze cooked Greek lamb chops. Place each cooled lamb rib chop individually into a freezer-safe bag or container and store them in the freezer. This delicious recipe will store well in the freezer for 3 months. When you’re ready to reheat them, simply thaw them in the refrigerator overnight and then reheat them as mentioned above. Don’t forget the internal temperature should be 165°F once reheated!
For these Greek lamb chops, I recommend marinating them for at least an hour before cooking. You can also marinate them overnight for a more intense flavor. So next time, if you can, prep these chops the night before for maximum yumminess!
You can; however, the cooking time and method may need to be adjusted. If you’re using a larger cut like a rack of lamb or leg of lamb, you’ll need to increase the cooking and marinating time. It’s best to cook the larger cuts of lamb low and slow in the oven or on an outdoor grill.
Greek Lamb Chops
Ingredients
For the Marinade
- 2/3 cup olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 5 cloves garlic
- 1/3 cup lemon juice
- 1 tablespoon parsley
- 2 sprigs thyme
- 2 sprigs oregano
For the Lamb Chops
- 1 1/2 tablespoon olive oil
- 1 lb lamb chops about 4 lamb chops
Instructions
- Combine all of the marinade ingredients.
- Add the lamb chops.
- Let sit for 1 hours, up to over night.
- After the lamb chops are done marinating, remove and pat dry.
- Heat 1 1/2 tablespoons of olive oil in a medium pan over medium high heat.
- Add the lamb chops to the pan. Cook for 2-3 minutes per side, until the lamb chops register 135ºF.
- Let rest 5 minutes.
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