These Greek Lamb Chops are flavorful and simple to prepare. They work equally well as a snack, on a grazing board, as an appetizer, or as a main course. The chops need just a short marinade—about 30 minutes—and can be grilled or pan-seared to perfection. This dish shines for a special occasion or a relaxed weekend dinner.
For a complete meal, serve the lamb with tzatziki, spicy roasted potatoes, garlic rosemary potatoes, Maroulosalata (Greek lettuce salad) or a chopped salad. See the Pairings and Serving Ideas section below for more suggestions and combinations.
Table of Contents
- Ingredients
- How to Prepare Greek-Style Lamb Chops
- Lamb Internal Temperature Chart
- Pairings and Serving Ideas
- Expert Tips
- Recipe FAQs
- Other Greek Inspired Recipe
- Marinated Greek Lamb Chops (Grilled or Pan Seared) Recipe
This recipe is a summer favorite when the grill gets a workout, but you can easily make it indoors any time of year by searing the chops in a hot pan.
Ingredients
This dish comes together with minimal effort and just a few quality ingredients. The most important element is a good piece of meat—choose fresh chops for the best flavor and presentation.
- Fresh lamb rib chops: A rack cut into individual chops gives excellent flavor and presentation. Lamb loin chops are a more budget-friendly alternative.
- Citrus: Fresh lemon juice is essential in this marinade—avoid using vinegar or lime.
- Herbs: A mix of dried oregano (Greek oregano if available) and fresh rosemary is used here. Dried oregano alone works fine if that’s what you have.
Scroll to the recipe card below for the full ingredient list and quantities.
How to Prepare Greek-Style Lamb Chops
The method is straightforward: season, marinate, then grill or sear. Follow these steps for the best results.
Step 1. Season the meat. Arrange the chops in a single layer on a rimmed dish or plate. Season both sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
Step 2. Make the marinade. Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano and chopped fresh rosemary in a small bowl.
Step 3. Marinate. Pour the marinade over the chops, coating them evenly. You can cover and refrigerate overnight, or marinate at room temperature for 30 minutes. If marinating on the counter, flip the chops after 15 minutes so both sides absorb flavor.
Step 4. Grill or sear. Heat a tablespoon of avocado or vegetable oil over medium-high in a cast iron skillet or grill pan (or use an outdoor grill). Once hot, cook the chops without overcrowding the pan. Sear 3–4 minutes per side, or until they reach your preferred doneness. Cooking time varies with thickness. Finish with lemon wedges and fresh oregano.
Lamb Internal Temperature Chart
Lamb can be cooked to different levels of doneness. The guide below lists internal temperatures for each level; for accuracy, use an instant-read thermometer inserted into the thickest part of the chop without touching bone. Personal preference: Medium.
Recommended internal temperatures:
- Medium Rare: 130–135°F (54–57°C) — warm, pink, and juicy.
- Medium: 140–145°F (60–63°C) — warm with a pink center; my personal preference.
- Medium Well: 150–155°F (66–68°C) — mostly browned with a hint of pink.
- Well Done: 160°F (71°C) and above — fully browned through.
Pairings and Serving Ideas
These sauces and sides complement the lamb well:
- Tzatziki or mint yogurt sauce
- Chimichurri variations (classic, cilantro, or pomegranate molasses)
- Feta yogurt cucumber sauce
- Maple peach chutney for a sweet contrast
Salads to serve alongside the chops include Traditional Greek Salad, Jerusalem chopped salad, Maroulosalata, grilled corn and peach salad, or a simple grilled asparagus and white bean salad. Carb options include Mediterranean yellow rice, vermicelli rice, saffron rice, Tahdig (crispy Persian rice), mashed garlic potatoes, Mediterranean pasta salad, or spicy roasted potatoes. Charred zucchini with garlic yogurt is another great side.
Expert Tips
- Buy quality meat. Choose a fresh rack with a good fat cap; ask your butcher to cut chops if you prefer.
- Cutting the rack. To portion a rack into chops, remove excess fat, flip so the bones are visible, and slice between the bones with a sharp knife for even portions.
- Sear all sides. Brown both faces of each chop and try to get color on the edges and bone for crisped fat.
- Grill when possible. Charcoal or gas grills add fantastic flavor; in cooler months, use a heavy skillet or grill pan.
- Serving size. As a main, plan on 3–4 chops per person; as an appetizer, 2 chops per guest is a good estimate.
Recipe FAQs
It’s best to grill the chops just before serving. Pre-cooked chops cool quickly and reheating can dry them out.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Other Greek Inspired Recipe
Appetizers
Greek Cheese Pie (Tiropita)
Condiments
Tzatziki Recipe (Greek Cucumber Yogurt Dip)
Baking
Homemade Greek Pita Bread Recipe
Appetizers
Cheese and Tomato Pie Recipe (Greek-Style Phyllo Pie)
If you try this Greek Lamb Chops recipe, please consider rating it and leaving a comment to help others who want to make it. Thank you for cooking along.
Marinated Greek Lamb Chops (Grilled or Pan Seared)
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Equipment
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Cast iron skillet, grill pan or outdoor grill
Ingredients
- 2 lbs Lamb rib chops
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1-2 Garlic cloves – finely minced
- 1 tbsp Dried oregano
- 1 tsp Fresh rosemary – finely chopped
- 1 tbsp Avocado or vegetable oil – for grilling
- Garnish: lemon wedges, fresh oregano and flaky sea salt
Instructions
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Season the meat. Arrange chops in a single layer and season both sides with kosher salt and cracked black pepper, pressing the seasoning into the meat.
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Make the marinade. Combine olive oil, lemon juice, minced garlic, dried oregano and chopped rosemary in a small bowl.
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Marinate. Pour the marinade over the chops. Cover and refrigerate overnight or marinate at room temperature for 30 minutes, flipping once if marinating briefly.
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Grill or sear. Heat oil in a cast iron skillet or grill pan over medium-high. Cook chops in batches if necessary, 3–4 minutes per side or until desired doneness. Serve with lemon wedges and fresh oregano.
Notes
Ingredient notes:
- Fresh lamb rib chops: A rack cut into chops offers superior flavor and presentation; lamb loin chops are an alternative.
- Citrus: Use lemon juice—it’s a classic match for Greek flavors.
- Herbs: Dried oregano plus fresh rosemary is ideal, but dried oregano alone is acceptable.
Optional additions: Lemon zest, chili flakes, or fresh thyme.
Pair this lamb with tzatziki, spicy roasted potatoes and a chopped salad for a complete meal.
Nutrition
Nutrition information is an approximation.
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