Greek Lamb Chops
These juicy Greek Lamb Chops are so easy to make ahead of time, really juicy and have a robust savory flavor. Perfect for indoor cooking or outdoor grilling!
These traditional Greek Lamb Chops are marinated and seared to juicy perfection! They use Greek spices like cumin, garlic, lemon, oil and salt. Spices we would often use for bbq’s when I was a kid. It’s a simple combination of Greek spices that goes really well with pretty much any meat. Chicken, Lamb, pork. It’s not only flavorful, but it helps tenderize meat, giving it a super juicy and soft result!
They’re really easy to prepare, you can make them ahead of time to save on prep time for your next BBQ, or even make them indoors for a tasty dinner option that the whole family will love! Side note: toddlers who can safely eat meat will love these. In our family, having your photo taken as a toddler eating a lamb chop at Christmas or easter is almost a right of passage!
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How to make sure you get JUICY Greek Lamb Chops!
It’s all about marinating and resting.
- Marinade – the marinade is a combination of salty and tangy flavors. The tanginess comes from the lemon juice and this is one of the ingredients that helps tenderize the meat, resulting in a really juicy chop.
- Don’t overcook – make sure you cook on medium high heat. Too high a heat will burn the outside of your chippy chops. 3 minutes on each side will give you a pink lamb chop and 4 minutes, chops that are slightly pink but still juicy.
- Rest after cooking – make sure you give your chops about 5 minutes of resting time, preferably with foil on top to keep them warm. This allows the juices to redistribute throughout the meat.
Let’s talk Lamb
Where to buy – I buy my lamb chops from my local butcher because unlike lamb chops sold at supermarkets, I know they’re always better quality, fresher and cheaper too.
Resting time – My one piece of advice would be to make sure you don’t skip the 30 min room temperature resting time and the 5-minute resting time after they’re cooked. Bringing your lamb to room temperature before cooking and letting it rest for 5 minutes before serving are both things that help give you an ultra-juicy lamb chippy chop!
Bones – depending on where you buy your lamb chops and how they’re cut (every butcher is different) there may be sharp bones at the top of the chops. Just check with your butcher whether they cut by hand or by machine. If they’re cut by hand, often times the bones up top will either need to be trimmed a little by your butcher or you can use meat scissors and do it at home.
Cooking time – 3 minutes on each side will give you a medium rare cooked chop with quite a bit of pink on the inside. 4 minutes on each side will give you a well done chop that is still slightly pink and still very juicy on the inside.
How to make a Greek marinade!
The ingredients are simple and just need to be mixed together. Let’s go through them.
- Olive oil – I used virgin olive oil. We always have it in our house. Being Greek, I grew up on it and we always have it in our house. I use extra virgin olive oil, but virgin olive oil is a better option as it can withstand higher temperatures.
- Lemon juice – always use fresh lemon juice. It helps tenderize the meat resulting in a juicy cooked chop!
- Oregano – you can use fresh or dried oregano.
- Pepper – I used white pepper, but you can use freshly ground pepper.
- Cumin – I used ground cumin.
- Salt – I used fine salt.
- Garlic – I used freshly minced garlic.
How to make Greek Lamb Chops!
- Wash the lamb chops under running water, than pat dry using paper towels.
- Add all marinade ingredients into a bowl or jug and whisk together to combine.
- Pour over the lamb chops that have been laid down on a baking tray. Massage into the meat and place in the fridge to marinade for a minimum of 2 hours, overnight is best. If marinading overnight, cover with plastic wrap or store in a container with a lid.’
- Cook on a frypan or BBQ grill for 3-4 minutes on each side on medium high heat.
- Once cooked, cover with aluminum foil and allow to rest for 5 minutes before serving.
Tips and Tricks For Recipe Success!
- Marinade time – Marinading for a minimum of 2 hours is important. It helps make the chops flavorful and tenderizes the meat which results in a juicy chop. If marinading overnight, cover with plastic wrap or store in a container with a lid.
- Rest time – It’s important to let the chops rest for 5 minutes before serving to let the meat juices redistribute back into the meat, resulting in juicy chops.
- Massage the marinade into the meat – when you pour the marinade onto the meat, massage into both sides of the meat to make sure everything is flavored evenly.
- Cooking to perfection – cook for 3 minutes on each side for a pink center and 4 minutes on each side for a juicy chop that is well cooked.
Frequently Asked Questions about Greek Lamb Chops
How to store Greek Lamb Chops
Greek lamb chops are best served the day they’re made but can be store in an airtight container and stored in the fridge for up to 3 days.
Can I use fresh herbs instead of dried oregano?
Absolutely! Use freshly chopped oregano if you like. Dried oregano works well in this recipe because it’s sometimes cheaper and still provides a really strong flavor.
Can I skip marinade time?
I wouldn’t recommend it. The marinade time is a minimum of 2 hours, meaning you can marinade in the fridge overnight if you like. The marinade not only makes these chops really tasty but also tenderizes them so that they’re juicy when cooked.
Can I grill the lamb chops instead of pan frying?
Yes! These make a really great BBQ recipe. Cook them on a well-oiled grill. Cook as instructed!
What is the purpose of letting the lamb rest before serving?
Letting your chops rest for 5 minutes after they’ve been cooked helps the juices redistribute back into the meat, making them irresistibly juicy!
These chops go well with these recipes!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Greek Lamb Chops
- 1/4 cup (55 g) 55g olive oil + extra to cook
- 1 lemon juiced
- 3 tsp dried oregano
- Pinch of white pepper
- 1/2 tsp cumin powder
- 1 1/2 tsp fine salt
- 4 cloves garlic minced
- 12 lamb chops
- Wash your lamb chops under cold running water, then use paper towels to dry. Lay out on a large baking tray or platter.
- Add the olive oil, lemon juice, oregano, pepper, cumin, fine salt and minced garlic to a jug or small bowl. Use a fork to mix until well combined.
- Pour the marinade over the lamb chops and massage in. Place them in the fridge to marinade for 2 hours. Take out of the fridge to come to room temperature 30 minutes before cooking. This is the first thing that will give you ultra juicy chops.
- Heat a large non-stick frypan on medium high heat and add about 1-2 tbsp of olive oil. Cook 6 chops at a time. Cook them for 3 minutes on each side if you like them pink in the middle, cook them 4 minutes on each side if you like them well done. Once cooked, place on a chopping board and cover with foil. Continue cooking the remaining chops. They need to rest for a minimum of 5 minutes before serving. This allows the juices to settle in the meat and stay put.
Where to buy - I buy my lamb chops from my local butcher because unlike lamb chops sold at supermarkets, I know they’re always better quality, fresher and cheaper too.
Resting time - My one piece of advice would be to make sure you don’t skip the 30 min room temperature resting time and the 5-minute resting time after they’re cooked. Bringing your lamb to room temperature before cooking and letting it rest for 5 minutes before serving are both things that help give you an ultra-juicy lamb chippy chop!
Bones - depending on where you buy your lamb chops and how they’re cut (every butcher is different) there may be sharp bones at the top of the chops. Just check with your butcher whether they cut by hand or by machine. If they’re cut by hand, often times the bones up top will either need to be trimmed a little by your butcher or you can use meat scissors and do it at home.
Cooking time - 3 minutes on each side will give you a medium rare cooked chop with quite a bit of pink on the inside. 4 minutes on each side will give you a well done chop that is still slightly pink and still very juicy on the inside. Storage - Lamb chops are best eaten the day they’re served and can be marinated up to a day in advance if you want to do food prep and get a deliciously flavorful chop can be stored in an airtight container for up to three days. Nutrition - is based on per 3 chops. A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!