Greek Lamb Chops
These juicy Greek Lamb Chops are so easy to make ahead of time, really juicy and very flavorful. Perfect for indoor cooking or outdoor grilling!
Ingredients
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
Instructions
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.
Notes
Lamb chops
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!
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!
Nutrition
Calories:871kcal | Carbohydrates:5g | Protein:126g | Fat:36g | Saturated Fat:14g | Polyunsaturated Fat:2g | Monounsaturated Fat:14g | Cholesterol:386mg | Sodium:1173mg | Potassium:1680mg | Fiber:1g | Sugar:1g | Vitamin A:35IU | Vitamin C:15mg | Calcium:98mg | Iron:12mg
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