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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Heat Grill: Preheat your grill to medium-high heat for optimal searing and charring.
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.
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.
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.
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