Greek Lamb Chops

Ingredients

• 60 ml (¼ cup)olive oil
• 60 ml (¼ cup; juice of 1 lemon)lemon juice
• 10 ml (2 tsp) dried oregano, or 8 g (½ cup) chopped fresh oreganodried oregano (preferably Greek) or fresh oregano
• 4 clovesgarlic, minced
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)cracked pepper
• 8lamb chops
• 15 ml (1 tbsp)olive oil, for cooking
• To tasteextra dried oregano, optional
• To tasteextra lemon juice, optional
• 14 g (1 tbsp)butter, optional for the sauce
• 60 ml (¼ cup)beef stock, optional for the sauce
• 15 ml (1 tbsp)lemon juice, optional for the sauce

Instructions

1. 1

   Dry the chops

   Pat the lamb chops dry with paper towels and remove any bone fragments or shards.

2. 2

   Mix the marinade

   Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a small jug or bowl.

3. 3

   Marinate the lamb

   Place the chops in a large baking dish or on a large plate. Pour over the marinade and rub it into the meat. Cover with cling film and marinate for 30 minutes, or refrigerate overnight for a deeper flavour, turning the chops occasionally. Before cooking, leave them at room temperature for 30 minutes.

4. 4

   Cook the chops

   Heat the cooking oil in a pan, preferably cast iron, or heat a grill plate over a high heat until just beginning to smoke. Cook the chops in two batches for 3–4 minutes on each side, adjusting for thickness and your preferred doneness. Around 3 minutes per side usually gives medium chops; 4 minutes gives medium-well.

5. 5

   Rest and serve

   Rest the chops for 5 minutes before serving. If you like, finish with a little extra dried oregano and lemon juice.

6. 6

   Make the optional sauce

   For any leftover marinade, reduce the heat to medium-low, leaving any drippings in the pan. Once the pan has cooled slightly, add the marinade, 1 tablespoon of butter and 60 ml (¼ cup) beef stock. Bring to a simmer and cook for at least 5 minutes, then stir in 1 tablespoon of lemon juice and serve with the lamb.

What are Greek lamb chops?

Lamb chops are individual cuts from the ribs or loin, and they cook quickly because they are relatively small. This Greek-inspired version uses familiar Mediterranean flavours: olive oil, lemon, garlic and oregano.

The short marinade seasons the meat without masking its flavour. A very hot pan or grill gives the chops a browned exterior while keeping the inside at the doneness you prefer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 84g protein, 3g carbs, 41g fat.

The lamb provides most of the protein and a substantial share of the fat; the olive oil adds further fat, while the lemon and garlic contribute very little carbohydrate. Pair a chop with vegetables and a modest serving of potatoes, rice or bread for a more rounded plate.

The marinade ingredients

Olive oil: it carries the garlic and oregano over the surface of the lamb and helps the chops cook evenly.

Lemon and oregano: lemon juice brings brightness, while oregano gives the marinade its distinctive herbal character. Greek oregano is suggested, but fresh oregano is also an option.

Garlic and seasoning: mince the garlic so it spreads through the marinade, and use cracked pepper for a little bite.

Marinating for flavour

Short soak: 30 minutes gives the chops time to take on the lemon, garlic and herbs.

Longer soak: for a deeper flavour, refrigerate them overnight and turn them occasionally. Let the chops sit at room temperature for 30 minutes before cooking, as directed.

Getting a good sear

A thoroughly heated pan or grill is key to browning the chops rather than gently steaming them. The recipe calls for heating the oil until it just begins to smoke, so keep a close eye on the pan.

Work in two batches to give the chops space. If the pan is crowded, the temperature can drop and the meat may not brown as well.

Judging doneness and resting

Thickness affects cooking time, so use the stated 3–4 minutes per side as a guide rather than a guarantee. The recipe describes about 3 minutes per side as medium and 4 minutes as medium-well.

Rest the cooked chops for 5 minutes before serving. This brief pause also gives you time to finish any optional pan sauce.

Serving ideas

Serve the chops with a fresh salad and a starchy side such as potatoes, rice or warm bread. These sides make a more substantial plate and work well with the lemony juices.

A little extra lemon juice and oregano can be added at the table. If you make the optional sauce, spoon it over the lamb or serve it alongside.

Recipe notes & tips

• Pat the chops dry before marinating so excess surface moisture does not hinder browning.
• Turn the chops occasionally during an overnight marinade for more even coverage.
• Bring refrigerated chops to room temperature for 30 minutes before cooking, as the recipe directs.
• Cook in two batches rather than crowding the pan or grill.
• Use the cooking times as a guide and adjust for the thickness of your chops.
• Rest the lamb for 5 minutes before serving.

Variations

• Fresh oregano: use 8 g (½ cup) chopped fresh oregano instead of dried.
• Grilled version: cook the marinated chops on grill plates instead of in a pan.
• Cast-iron sear: use a cast-iron pan for the pan-fried version.
• Extra lemon: add a little more lemon juice when serving.
• Pan sauce: simmer leftover marinade with butter and beef stock, then finish with lemon juice.

Common mistakes to avoid

• Wet chops: pat them dry with paper towels before adding the marinade.
• Crowded pan: cook in two batches so the chops have room to brown.
• Guessing by time alone: allow for differences in chop thickness and preferred doneness.
• Skipping the rest: leave the cooked chops for 5 minutes before serving.
• Using the marinade straight away as sauce: simmer it for at least 5 minutes as directed.

How to store

Refrigerate leftover cooked chops in a covered container and use within 3 days. Reheat gently in a pan until warmed through; take care not to cook them for longer than needed, as lamb can become dry.

Frequently asked questions