Greek Lamb Chops

Greek Lamb Chops are a mouthwatering, savory dish that’s full of Mediterranean flavor. Marinated in a blend of olive oil, garlic, lemon, and herbs, then grilled or pan-seared to perfection, these chops are juicy, tender, and incredibly aromatic. Every time I make them, I feel like I’m bringing a little taste of Greece right into my kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s both simple and elegant. The marinade takes just minutes to put together, and the lamb chops cook quickly, making them perfect for a weeknight dinner or a special weekend meal. The bright, herby flavor from the lemon and oregano pairs beautifully with the richness of the lamb. Whether I serve them with a Greek salad, roasted potatoes, or warm pita bread, it always feels like a feast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lamb chops (rib or loin)

• Olive oil

• Fresh garlic, minced

• Lemon juice and zest

• Dried oregano

• Fresh rosemary (optional)

• Salt

• Black pepper

• Red pepper flakes (optional, for heat)

Directions

1. I start by whisking together olive oil, lemon juice and zest, minced garlic, oregano, rosemary, salt, pepper, and red pepper flakes in a bowl.

2. I place the lamb chops in a shallow dish or zip-top bag and pour the marinade over them, making sure they’re fully coated.

3. I cover and refrigerate the lamb for at least 1 hour, but I like to marinate it for up to 4 hours for deeper flavor.

4. When I’m ready to cook, I bring the chops to room temperature and preheat a grill or skillet over medium-high heat.

5. I sear the lamb chops for about 3–4 minutes per side for medium-rare, depending on thickness.

6. I let them rest for 5 minutes before serving, which keeps them juicy and flavorful.

Servings and timing

This recipe serves 4, with about 2 lamb chops per person. Prep time is 10 minutes, plus 1–4 hours of marinating. Cooking takes about 8–10 minutes total, and resting takes an additional 5 minutes—so the whole meal comes together easily in under an hour of active time.

Variations

Sometimes I add a splash of red wine vinegar to the marinade for extra zing. I also like using fresh thyme or marjoram for a twist on the traditional herb blend. If I want a smoky note, I grill the chops over charcoal instead of pan-searing.

Storage/Reheating

I store any leftover lamb chops in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or wrap them in foil and warm them in the oven at 300°F until heated through. I avoid the microwave to keep the meat tender and flavorful.

FAQs

Can I use boneless lamb chops?

Yes, I can use boneless lamb chops. They cook a bit faster, so I watch closely to avoid overcooking.

What’s the best way to tell when the lamb is done?

I use a meat thermometer—130°F for medium-rare, 140°F for medium. I always let them rest before slicing.

Can I cook these in the oven?

Absolutely. I sear them first in an oven-safe skillet, then finish in a 400°F oven for 5–7 minutes, depending on thickness.

Do I have to marinate the lamb?

I highly recommend it. Even a quick 1-hour marinade makes a big difference in flavor and tenderness.

What sides go well with Greek lamb chops?

I love serving them with roasted potatoes, tzatziki, grilled vegetables, or a simple Greek salad.

Conclusion

Greek Lamb Chops are a flavorful, impressive dish that’s easy to prepare and full of classic Mediterranean charm. With a simple marinade and a quick cook time, I can enjoy tender, juicy lamb with bold herbal and citrus notes anytime I’m craving something special. Whether it’s a casual meal or a dinner party centerpiece, this recipe always delivers.