Ingredients
- 8 lamb chops (rib or loin)
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp fresh rosemary, chopped (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, rosemary, salt, pepper, and red pepper flakes.
- Place lamb chops in a shallow dish or zip-top bag and pour marinade over them. Coat well.
- Cover and marinate in the refrigerator for at least 1 hour, up to 4 hours.
- Bring lamb to room temperature and preheat grill or skillet over medium-high heat.
- Cook lamb chops for 3–4 minutes per side for medium-rare, depending on thickness.
- Let rest for 5 minutes before serving to retain juices.
Notes
- Add red wine vinegar to the marinade for extra zing.
- Use fresh thyme or marjoram for herb variety.
- Grill over charcoal for a smoky flavor.
- Use a meat thermometer for precise doneness (130°F for medium-rare).
- Let lamb rest after cooking to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 2 lamb chops
- Calories: 380
- Sugar: 0g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
