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Two grilled steaks rest on a rustic wooden board with fresh herbs and lemon wedges, set against a dark cloth background. The hearty, appetizing scene is reminiscent of a greek lamb chops recipe in its savory, perfectly seasoned presentation.

Authentic Greek Lamb Chops Recipe

Melissa Griffiths
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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Prep Time 10 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 568 kcal

Equipment

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

Pat Them Completely Dry: Removing excess marinade before cooking is crucial for achieving that beautiful golden-brown crust. Wet lamb will steam in the pan rather than sear, leaving you with gray meat and no caramelization.
Watch Your Pan Temperature: Medium-high heat is key—too hot and the outside burns before the inside cooks; too cool and you'll end up with tough, rubbery lamb. The oil should shimmer and barely smoke when you add the chops.
Don't Skip the Resting Time: After cooking, let your lamb chops rest for a full 5 minutes before cutting into them. This allows the juices to redistribute throughout the meat, ensuring every bite stays moist and flavorful instead of leaking onto your cutting board.
Storage and Reheating: Store cooked lamb chops in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a 350°F oven for 10-12 minutes or in a skillet with olive oil—skip the microwave to avoid rubbery meat. Freeze wrapped chops for up to 3 months.

Nutrition

Calories: 568kcalCarbohydrates: 4gProtein: 28gFat: 49gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gCholesterol: 86mgSodium: 360mgPotassium: 417mgFiber: 1gSugar: 1gVitamin A: 127IUVitamin C: 11mgCalcium: 42mgIron: 3mg
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