This Greek Lamb Chops recipe is everything I love about Mediterranean cooking. It’s fresh, vibrant, and that lemon-herb sauce is the finishing touch that makes every bite pop.
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Why This Recipe Works
These Greek Lamb Chops are one of my favorite ways to serve up something special without a ton of effort! Here’s why this recipe works:
- Big, Bold Mediterranean Flavor: The lemony garlic marinade infuses every bite with zesty, herby goodness—it’s simple but seriously flavorful, a lot like my Mediterranean Pizza.
- Perfectly Juicy Chops: Letting the lamb rest before and after cooking is the secret to ultra-tender, juicy results every time.
- Grill or Stovetop Friendly: Whether I’m firing up the grill or using a pan indoors, these chops cook fast and turn out beautifully charred and crisp on the outside.
- That Herbed Sauce Seals the Deal: The fresh herb salsa adds brightness and depth—perfect drizzled over the lamb and scooped up with warm pita. It reminds me of the herb vinaigrette in my Mediterranean Chopped Salad recipe.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Lamb Chops – The star of the dish, lamb chops offer rich, juicy flavor and become incredibly tender after marinating. Frenched and cut into lollipops, they’re perfect for grilling or pan-searing.
- Garlic – Freshly minced garlic adds a punch of savory depth to the marinade, infusing the lamb with bold Mediterranean flavor.
- Olive Oil – Used in both the marinade and the herbed sauce, olive oil brings richness and helps carry the flavors deep into the meat.
- Lemon Juice and Zest – Bright, acidic lemon juice tenderizes the lamb and balances its richness, while the zest adds an extra layer of citrusy fragrance.
- Oregano – Earthy and aromatic, oregano gives the marinade its classic Greek flavor, pairing perfectly with lamb.
- Fresh Herbs – A mix of chopped mint, parsley, scallions, and cilantro makes up the herbed sauce, adding fresh, vibrant notes to each bite.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Cut the Lamb Chops: Separate the rack of lamb by slicing between the bones into individual lollipop-style chops.
- Make the Marinade: In a jar, blend together the minced garlic, olive oil, lemon juice, oregano, and kosher salt using an immersion blender until smooth.
- Prep for Marinating: Arrange the lamb chops in a single layer in the dish or bag, ready to soak up all the flavor.
- Marinate the Lamb: Pour the marinade over the lamb chops and massage to coat evenly. Cover and refrigerate for 1–2 hours. Let the chops come to room temperature for 30 minutes before cooking.
- Make the Herbed Sauce: Finely chop the fresh herbs (scallions, mint, parsley, cilantro), then mix with lemon zest, lemon juice, olive oil, and kosher salt in a bowl.
- Grill and Serve: Grill or pan-sear the lamb chops for 2–3 minutes per side, let them rest for 5 minutes, then top with herbed sauce and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Citrus Options: Lemon is a must for that Greek flavor, but you can swap in orange or even a splash of red wine vinegar for a slightly different tang.
- Garlic Levels: I like it bold with six cloves of garlic, but you can roast the garlic first for a sweeter flavor, or reduce the amount if you prefer something milder.
- Spicy: The recipe is herb-forward, but you can add a pinch of crushed red pepper flakes or a little Aleppo pepper to the marinade for gentle heat.
What to Serve with Greek Lamb Chops
Salads
- These juicy Greek lamb chops pair perfectly with a refreshing salad. We love serving them with a Chopped Greek Salad for that classic tomato, cucumber, and feta combo.
- They’re also great with a Greek Grilled Chicken Souvlaki Salad—just skip the extra protein or serve it on the side.
- For something a little more unique, try them with a Greek Steak salad with Tarragon Dressing—the bold herbs complement the grilled lamb beautifully.
Sides
- Round out your lamb chops with a spread of Greek-inspired sides. We like them with Homemade Loaded Hummus, piled high with olives, tomatoes, and feta.
- They’re also delicious with warm Greek Pita for scooping up bites of meat or sauce, or a side of Easy Baba Ganoush for a smoky, savory touch.
- If you’re serving guests, set out all three for an easy, mezze-style setup.
Other Greek Dishes
- Make it a full Greek dinner by adding even more Mediterranean favorites. Try them alongside Greek Chicken Kabobs with Lemon Garlic Marinade or juicy Greek Chicken Meatballs for a protein-packed platter.
- We also love pairing the lamb chops with Crispy Greek Chicken Thighs and Potatoes for a cozy, rustic meal that’s full of flavor and texture.
FAQs
What cut of lamb should I use for this recipe?
This recipe uses a Frenched rack of lamb, which is trimmed and sliced into individual lamb lollipops. It’s tender, flavorful, and perfect for quick grilling or pan-searing.
How long should I marinate the lamb?
For best flavor, marinate the lamb chops for 1–2 hours in the fridge. If you’re short on time, even 30 minutes will still add great flavor—but longer marinating gives you juicier, more flavorful chops.
Do I need a meat thermometer?
It’s helpful! For juicy, pink-in-the-middle chops, cook until they reach about 130°F and then let them rest. This ensures they don’t overcook while resting off heat.
How long do leftover lamb chops keep?
Store leftover lamb chops in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to avoid drying them out.
More Lamb Recipes You’ll Enjoy
- Pan-Seared Lamb Chops – These juicy Pan-Seared Lamb Chops are sure to impress any crowd! Showcasing fresh oranges and thyme, the sauce is bursting with earthy, aromatic, and subtly sweet flavors.
- Grilled Marinated Lamb Chops – These Grilled Marinated Lamb Chops feature Mediterranean and Middle Eastern flavors wrapped up in one easy grilling recipe.
- Mustard and Herb Crusted Rack of Lamb – Dressed in dijon mustard, fresh garlic, and rosemary, this easy show-stopping centerpiece tastes deliciously savory and tangy.
If you try this Greek Lamb Chops recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Greek Lamb Chops with Herbed Sauce
Servings: 4 servings
This Greek Lamb Chops recipe is everything I love about Mediterranean cooking. It’s fresh, vibrant, and that lemon-herb sauce is the finishing touch that makes every bite pop.
Ingredients
- 6 cloves garlic, minced
- ¼ cup olive oil
- 1 lemon, juiced
- 1 tablespoon oregano
- 1 teaspoon kosher salt, or more to taste
- 1 rack lamb chops, about 1 ½ pounds
For the Herbed sauce
- 1 cup fresh herbs, scallions, mint, parsley, and/or cilantro finely chopped
- 1 lemon, zest and juiced
- ⅓ cup olive oil
- 1 teaspoon kosher salt, or more to taste
Instructions
- Separate the Frenched lamb rack by cutting them into individual lollipops with a sharp knife. Add them to a casserole dish or a ziplock bag.
- Prepare the marinade by adding all the ingredients to a jar and using an immersion blender and blend together.
- Pour the marinade over the lamb chops and massage in. Place them in the fridge to marinate for up to 1-2 hours.
- When ready to cook, take the chops out of the fridge to come to room temperature at least 30 minutes before cooking. This is the first thing that will give you ultra juicy chops.
Grill Instructions
- Heat your grill to medium-high heat. Lay lamb chops on the grill and cook for 2-3 minutes on the first side, until you get some nice charring. If there are big flare-ups, move those chops to a safer place.
- Flip the chops over and cook on the second side for 1-2 minutes. Take individual lamb chops off the heat when you touch them, and they will not feel raw/firmer (they'll register around 130F on a cooking thermometer).
- Transfer to a plate and cover with foil for a few minutes to let them rest.
Stovetop Instructions
- Heat a large griddle fry pan on medium-high heat and add 1 tablespoon of olive oil, using a pastry brush, brush all over.
- Cook 6 chops at a time. Cook them for 2-3 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.
- To make the herbed sauce, chop up a mixture of your favorite herbs and add to a bowl, zest and juice the lemon, add the olive oil and kosher salt and mix well to combine.
- Top the chops with the herbed salsa and enjoy. Also great with a side of Greek Salad, hummus and pita or rice.
Notes
- Use a sharp knife to cut the lamb rack into individual chops so you get clean slices without tearing the meat.
- Blend the marinade using an immersion blender or regular blender to make sure all the ingredients combine well and coat the chops evenly.
- Marinate the lamb chops for at least 1 hour to let the garlic, lemon, and oregano flavors soak in—overnight is even better for deeper flavor.
- Let the lamb chops sit at room temperature for 30 minutes before cooking to help them cook more evenly and stay juicy.
- If grilling, watch out for flare-ups and move the chops away from direct flames to avoid burning or over-charring.
- If cooking on the stovetop, don’t overcrowd the pan—cook about 6 chops at a time so they get a good sear.
- Use a meat thermometer for best results. For medium-rare, aim for 130°F. Cook longer if you prefer them well-done.
- Let the cooked chops rest for at least 5 minutes under foil before serving to keep the juices locked in.
- Chop the herbs for the herbed sauce just before serving to keep the flavors fresh and bright.
- These Greek-style lamb chops are delicious with the herbed sauce, but you can also served them with Greek salad, hummus, and pita.
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