This Greek Lamb Chops Recipe is my go-to weeknight dinner when I want something special without the extra effort. A simple marinade of lemon, herbs, and garlic turns the chops into tender, flavorful medallions that taste like they came straight from a taverna in Athens!
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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 Recipe
- 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.
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Authentic Greek Lamb Chops Recipe
Equipment
- Non-Stick Frying Pans
Ingredients
For the Marinade
- ⅔ cup olive oil
- ¼ teaspoon pepper
- ½ teaspoon salt
- 5 cloves garlic
- ⅓ cup lemon juice
- 1 tablespoon parsley
- 2 sprigs thyme
- 2 sprigs oregano
For the Lamb Chops
- 1 ½ 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 ½ 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.
Notes
Nutrition
How To Make Greek Lamb Chops
Step 1: Whisk together olive oil, lemon juice, salt, pepper, minced garlic, and chopped fresh herbs (parsley, thyme, and oregano) in a bowl or shallow dish until well combined.
Step 2: Add lamb chops to the marinade, turning to coat all sides thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor penetration.
Step 3: Remove lamb chops from marinade and pat completely dry with paper towels. Bring to room temperature for 20-30 minutes before cooking.
Step 4: Heat olive oil in a medium pan over medium-high heat until shimmering. Add lamb chops without overcrowding and cook 2-3 minutes per side until they reach 135°F internal temperature.
Step 5: Remove lamb chops from the pan and let rest for 5 minutes before serving. This allows juices to redistribute for maximum tenderness and flavor.
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 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!
Greek Lamb Chops Recipe FAQs
Overcooking is the most common culprit. Lamb chops cook quickly and become tough when cooked past medium. Also ensure you're letting them rest after cooking so the juices redistribute throughout the meat.
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!
Marinate for at least 1 hour for good flavor penetration, though overnight (up to 8 hours) yields the most tender, flavorful results. The acidic lemon juice helps break down proteins while the olive oil keeps the meat moist.
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.
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