Greek Lamb Chops with Herbed Sauce
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.
Servings: 4 servings
Calories: 310kcal
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.
Nutrition
Calories: 310kcal | Carbohydrates: 8g | Protein: 2g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 0.2mg | Sodium: 1174mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1297IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg