Greek Lamb Chops
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 mins
-
Marinating time
1 hr
-
Servings
4 servings
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Calories
702 kcal
-
Course
Main Course
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Cuisine
Greek
Greek Lamb Chops
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Greek lamb chops are a delicious and easy-to-make dish. Marinated with lemon, oregano, and garlic, they bring the flavors of the Mediterranean to your table.
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Ingredients
- 12 lamb rib chops frenched, Note 1
- 1 teaspoon lemon Note 2, zest
- ¼ cup lemon juice freshly squeezed
- ¼ cup extra virgin olive oil
- 2 large garlic grated, cloves
- 1 teaspoon oregano Note 3
- 1 teaspoon thyme
- 1 teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
Instructions
- Make Greek marinade: Mix all ingredients in a small bowl.1 teaspoon lemon zest + ¼ cup lemon juice + ¼ cup extra virgin olive oil + 2 large garlic cloves, grated + 1 teaspoon oregano + 1 teaspoon thyme + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Marinade the lamb chops: Place the chops in a zip-lock bag (sealable freezer bag) or a shallow dish. Pour the marinade into the bag, seal the bag, and massage a little to ensure all the chops are coated in the marinade. If you marinate them in a shallow dish, turn them several times in the marinade and cover the dish with plastic wrap.12 lamb rib chops
- Marinating time: Refrigerate the Greek chops for 1-2 hours. Bring them to room temperature before cooking them (on the counter for about 30 minutes).
- Cook lamb chops: Heat the skillet or pan on high heat. Cook the meat pieces on one side for 2 to 3 minutes. Flip them using tongs and cook them for another 3 minutes (Note 4).
- Outdoor grill: Cook the Greek lamb chops on a charcoal grill for about 2 minutes per side or until done to your liking. Grill them directly over the hot coals; don’t leave them unattended, as they will cook pretty fast, and they should not overcook.
- Rest the chops for a few minutes before serving.
Equipments used:
Notes
- Lamb: Rib lamb chops are typically cut from a rack of lamb. If they are frozen, thaw them overnight in the refrigerator before cooking. If the rack is not pre-cut, you can separate the chops by carefully slicing between the bones with a sharp knife. As a general guide, a rack with 12 ribs will serve four people as a main dish or six as an appetizer.
- Lemon: When using lemon zest for a recipe, choosing an organic, unwaxed lemon is preferable.
- Herbs: Substitute dried herbs with fresh ones and add a bit of rosemary if desired.
- Cooking time and internal temperature: For medium-rare chops - about 5 minutes in total until the internal temperature reaches 135°F/ 54°C. For medium - about 6 minutes in total or until the internal temperature reaches 145°F/ 63°C.
Nutrition Information
Show Details
Serving
3lamb chops
Calories
702kcal
(35%)
Carbohydrates
2g
(1%)
Protein
68g
(136%)
Fat
45g
(69%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
23g
(115%)
Cholesterol
224mg
(75%)
Sodium
835mg
(35%)
Potassium
934mg
(20%)
Fiber
0.5g
(2%)
Sugar
0.4g
(1%)
Vitamin A
35IU
(1%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Serving | 3lamb chops | |
| Calories | 702kcal | 35% |
| Carbohydrates | 2g | 1% |
| Protein | 68g | 136% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 224mg | 75% |
| Sodium | 835mg | 35% |
| Potassium | 934mg | 20% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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