Greek Lamb Chops (Easy Baked Recipe)

Transport yourself to sunny Greece with this quick 20-minute recipe! Simply drizzle lamb chops with a lemon oregano marinade, top with tangy feta cheese, and bake—no pan-searing needed. Serve with a crisp salad and tzatziki for a perfect, juicy, and tender midweek meal or a classy dish for guests.

📝 Ingredients

• 10 lamb chops
• 2 cloves garlic (peeled and sliced)
• 1/4 cup extra virgin olive oil
• 1 lemon
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces feta cheese
• 3 tablespoons fresh parsley (or to taste (washed and chopped))
• 2 tablespoons fresh mint (washed and chopped)

👨‍🍳 Instructions

1. 1Arrange the chops in a baking dish.: Start by arranging the lamb chops in a medium to large baking dish (depending on the type/size of chops). Also, if cooking immediately, preheat the oven to 410F/210C (fan oven) or 445F/230C in a conventional oven.
2. 2Whisk together marinade ingredients.: Now whisk together the marinade ingredients in a small jug or bowl: the olive oil, the juice of the lemon, the oregano and the salt and pepper.
3. 3Insert garlic into small slits in the lamb, or add the garlic to the marinade.: With a small, sharp knife, make two or three little slits in the meaty part of each lamb chop. Insert a small slice of the garlic into each slit. Alternatively, you can skip this step and just stir the garlic slices into the marinade!
4. 4Pour marinade over lamb.: Pour the marinade evenly all over the lamb chops. At this point, if you like you can cover the dish and leave to marinate for a few hours or up to overnight. Or cook immediately!
5. 5Sprinkle over feta then bake for 8 to 14 minutes.: Sprinkle the feta cheese all over the dish of lamb chops. Cut the squeezed lemon into 4 and tuck the segments around the lamb in the dish. Then bake for 8 to 14 minutes, depending on how pink or well done you like it. For medium, go with 12 minutes. If you have a meat thermometer, the internal temperature should be around 140F/60C.
6. 6When you take the lamb out of the oven, tent it loosely with aluminium foil and leave to rest for around 5 minutes. It will continue cooking a little, and also seal in the juices. Then sprinkle all over with the fresh parsley and mint before serving.