Greek Lamb Chops
User Reviews
5
Greek Lamb Chops
Description
This recipe features lamb chops coated with a marinade of olive oil, fresh lemon juice, minced garlic, and oregano, accented with salt and cracked black pepper. The chops are marinated for at least 30 minutes, or longer for deeper flavor, usually up to overnight. Before cooking, they are brought to room temperature to ensure even heat distribution during searing.
The chops are seared in a hot pan or on grill plates with olive oil, cooking each side between three and four minutes to achieve a medium to medium-well doneness, depending on thickness. This quick sear locks in juices and produces a flavorful crust complemented by the herbaceous and citrus marinade. After cooking, resting the meat lets juices redistribute for tenderness.
Serve these lamb chops with a sprinkle of extra oregano and a splash of fresh lemon juice if desired. They pair well with simple sides like roasted vegetables or a fresh salad. The marinade can be prepared using dried or fresh oregano based on availability. For substitutions, various lamb cuts such as forequarter or loin chops can be used with similar results.
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice 1 lemon freshly squeezed
- 2 teaspoon oregano preferably Greek, or ½ cup chopped fresh, dried
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 8 lamb chops
- 1 tablespoon olive oil for cooking
Instructions
- Using paper towels, pat dry chops and discard any shards or bone fragments.
- Mix all of the ingredients together in a small jug or bowl.
- Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
- Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
- Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).
Optional:
- For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and ¼ cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.
Notes
- If lamb chops are unavailable, lamb steaks, forequarter, or loin chops make good substitutes.
- Allow the marinated lamb to reach room temperature before cooking to ensure even searing.
- Adjust cooking time depending on chop thickness for preferred doneness.
- Extra dried oregano and lemon juice after cooking enhance flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 3g | 1% |
| Protein | 84g | 168% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 257mg | 86% |
| Sodium | 782mg | 33% |
| Potassium | 1.115mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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