Greek Lamb Chops with Herbed Lemon Marinade Recipe

Introduction

Greek Lamb Chops with Herbed Sauce offer a flavorful and tender meal that’s perfect for grilling enthusiasts. Marinated with garlic, lemon, and oregano, these chops bring a bright, Mediterranean taste to your table. The fresh herbed sauce adds a delightful, aromatic finish.

Ingredients

• 6 cloves garlic (minced)
• ¼ cup olive oil
• 1 lemon (juiced)
• 1 tablespoon oregano
• 1 teaspoon kosher salt (or more to taste)
• 1 rack lamb chops (about 1 ½ pounds)
• 1 cup fresh herbs (scallions, mint, parsley, and/or cilantro finely chopped)
• 1 lemon (zest and juiced)
• ⅓ cup olive oil
• 1 teaspoon kosher salt (or more to taste)

Instructions

1. Step 1: Separate the Frenched lamb rack by cutting into individual lollipops using a sharp knife. Place the chops in a casserole dish or a ziplock bag.
2. Step 2: Prepare the marinade by combining the minced garlic, ¼ cup olive oil, lemon juice, oregano, and kosher salt in a jar. Use an immersion blender to blend everything thoroughly.
3. Step 3: Pour the marinade over the lamb chops and massage it in well. Cover and refrigerate for 1 to 2 hours to marinate.
4. Step 4: Remove the lamb chops from the fridge at least 30 minutes before cooking to let them come to room temperature for juicier results.
5. Step 5: Heat your grill to medium-high. Place the lamb chops on the grill and cook for 2-3 minutes on the first side until charring occurs. Move chops if flare-ups appear.
6. Step 6: Flip the chops and cook for an additional 1-2 minutes on the second side. The chops will be medium-rare when they register about 130°F on a meat thermometer.
7. Step 7: Transfer the cooked chops to a plate, cover loosely with foil, and let rest for a few minutes before serving.
8. Step 8: For stovetop cooking, heat a large griddle pan over medium-high heat and brush it with 1 tablespoon olive oil before adding the chops. Cook as you would on the grill.
9. Step 9: To make the herbed sauce, mix the finely chopped fresh herbs with lemon zest, lemon juice, ⅓ cup olive oil, and kosher salt to taste. Serve alongside the chops.

Tips & Variations

• Use a mix of fresh herbs that you prefer for the sauce — mint and parsley create a classic Greek flavor, but cilantro adds a fresh twist.
• For spicier flavor, add a pinch of crushed red pepper flakes to the marinade.
• Letting chops marinate for up to 2 hours enhances tenderness and flavor but avoid marinating overnight to prevent overpowering acidity.
• If you don’t have a grill, the stovetop method with a hot griddle pan works beautifully to achieve a good sear.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in a low oven to preserve juiciness. The herbed sauce can be stored separately for up to 2 days in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, lamb shoulder chops or loin chops can be used, but cooking times may vary slightly. Adjust accordingly to ensure tenderness and proper doneness.

How can I tell when the lamb chops are cooked perfectly?

The best way is to use a meat thermometer; medium-rare is about 130°F. The chops should feel firm but still springy when pressed with a finger.

Greek Lamb Chops with Herbed Lemon Marinade Recipe

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★★★★★

5 from 743 reviews

• Author: Hailey
• Total Time: 2 hours 25 minutes
• Yield: 4 servings 1x

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Description

This Greek Lamb Chops recipe features tender lamb lollipops marinated in a vibrant blend of garlic, lemon, oregano, and fresh herbs, then perfectly grilled to juicy perfection. The herbed sauce with fresh scallions, mint, parsley, cilantro, lemon zest, and juice complements the rich lamb flavor, creating a deliciously aromatic and flavorful dish perfect for a Mediterranean-inspired meal.

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Ingredients

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For the Marinade and Lamb Chops

• 6 cloves garlic, minced
• ¼ cup olive oil
• 1 lemon, juiced
• 1 tablespoon oregano
• 1 teaspoon kosher salt (or more to taste)
• 1 rack lamb chops (about 1 ½ pounds), frenched and cut into individual chops

For the Herbed Sauce

• 1 cup fresh herbs (scallions, mint, parsley, and/or cilantro, finely chopped)
• 1 lemon (zest and juiced)
• ⅓ cup olive oil
• 1 teaspoon kosher salt (or more to taste)

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Instructions

1. Prep Lamb Chops: Separate the frenched lamb rack by cutting them into individual lollipops with a sharp knife. Place the chops in a casserole dish or a resealable ziplock bag to prepare for marinating.
2. Make Marinade: In a jar, combine minced garlic, ¼ cup olive oil, lemon juice, oregano, and kosher salt. Use an immersion blender to blend the ingredients together into a smooth marinade.
3. Marinate: Pour the marinade over the lamb chops, massaging it in well so each chop is coated. Cover and refrigerate for 1 to 2 hours to allow flavors to penetrate the meat.
4. Bring to Room Temperature: About 30 minutes before cooking, remove the lamb chops from the fridge and let them come to room temperature. This step helps ensure ultra-juicy and evenly cooked chops.
5. Heat Grill: Preheat your grill to medium-high heat for optimal searing and charring.
6. Grill Lamb Chops: Place the lamb chops on the grill and cook for 2-3 minutes on the first side until nicely charred. Move chops away from flare-ups if any occur.
7. Flip and Continue Cooking: Turn the chops over and grill for an additional 1-2 minutes. Remove the chops when they feel firm to the touch and register about 130°F on a meat thermometer for medium-rare doneness.
8. Rest Lamb Chops: Transfer the chops to a plate and cover loosely with foil. Let them rest for a few minutes to allow juices to redistribute and finish cooking.
9. Prepare Herbed Sauce: Combine chopped fresh herbs, lemon zest and juice, olive oil, and kosher salt in a bowl. Stir well to create a bright, zesty sauce to serve with the lamb chops.

Notes

• Marinating the lamb for 1-2 hours enhances flavor and tenderness, but avoid marinating longer than 4 hours to prevent the acidity from toughening the meat.
• Allowing the chops to come to room temperature before grilling ensures even cooking and juicier results.
• Use a meat thermometer to avoid overcooking; lamb is best enjoyed medium-rare to medium.
• If you don’t have access to a grill, the chops can be cooked on a hot griddle or skillet using the stovetop instructions by brushing with olive oil and cooking similarly.
• Leftover herbed sauce can be stored in the refrigerator for up to 3 days and used as a flavorful drizzle on salads or grilled vegetables.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek/Mediterranean

Keywords: Greek lamb chops, herbed lamb, grilled lamb recipe, Mediterranean lamb, garlic and lemon marinade, fresh herb sauce