Greek-Style Lamb Chops Recipe

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Greek-Style Lamb Chops Recipe:- It is imperative that you prepare these Grilled Greek Style Lamb Chops if you want to leave a lasting impression on someone who is coming over for dinner. You will appear like a rockstar if you prepare these lamb chops, which have been marinated in lemon, oregano, and a large amount of garlic. They reach the highest possible degree of flavour.

 

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Greek-Style Lamb Chops Recipe

Grilled lamb chops on a black platter.

 

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Having this for dinner is a fantastic idea. What else is there to say about this? Moreover, it is easy to put together. Everything you need to do is combine a straightforward sauce, marinate the meat, cook it for a few minutes, and then serve it. Just how simple is that? Just have a look at the images, should we say? Oh my goodness!

When it comes to feeding the members in my family who are huge meat eaters, I typically grill two racks of lamb chops. If you were to serve this dish to a typical family of four, you could cut it in half and serve it with some delicious sides, and you would be very satisfied.

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SLICING THE LAMB CHOPS:

It is my preference to cut each rack into four pieces, which results in two bones for each chop. It’s a funny story, but when I was purchasing these racks, I really counted the number of bones that were contained in each package. I wanted to make sure that I purchased the rack that contained the most bones. Yes, I am aware of it. In that time, I believe I had a moment. Not until someone inquired as to the reason I was counting did it dawn on me that each and every one of them had eight people.

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Two racks of lamb chops sliced in portions.

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If you’re serving as an appetizer (go you!), then slice them into eight chops.

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See Also: Marinated Skirt Steak with Chimichurri Sauce Recipe

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MARINATING:

I reserve about ¼ cup of the marinade to pour over the cooked chops. This step takes them to the next level. The flavors are a party in your mouth. Yum.

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Either marinate these for at least two hours (four hours is preferable), or marinade them for as long as overnight. In light of the fact that these are chopped chops and not a rack, I would not continue on for too much longer. Because the marinade contains lemon juice, the meat will be broken down by the acid if it is exposed to it. Shouldn’t we be avoiding meat that is mushy? And once it has become mushy, there is no medicine that can return it back to its original state. Are you aware of what I’m saying?

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It is important to remove the lamb chops from the refrigerator and allow them to come to room temperature before you grill them. It should take approximately half an hour to complete. On a grill that is already hot, you do not want to put cold meat on it. I won’t say that you should never do it, but for this dish, I strongly advise against doing it.

For the thinner chops, grilling should only take approximately three to four minutes each side, but for the bigger chops, it should take between six and eight minutes per side. Due to the fact that I like these to be medium well, I grill them accordingly. Be sure to have that grill up and running and get it to a great, high temperature. Before consuming them, you should let them a few minutes to rest. To answer your question, yes, I do like a cavewoman and eat them with my fingers as my utensils.

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Closeup of a grilled lamb chop.

 

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Ingredients

  • 2racks lamb chops trimmed of excess fat

Marinade:

  • ½ cupolive oil
  • ¼ cuplemon juice
  • Zest of 1 lemon minced, optional
  • 2 teaspoonsdried oregano preferably Greek*
  • 2 tablespoonsfresh chopped parsley
  • 8 – 10 clovesgarlic finely chopped
  • Kosher salt I use about 1 tablespoon but you salt to your taste
  • 1 teaspoonfreshly ground black pepper

 

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Instructions

  • Pat the lamb chops until they’re dry. I like a thicker chop so I slice them thick into 4 chops. If you want to slice them thinner, simply slice into 8 chops.
  • Mix all of the marinade ingredients together in a small bowl.
  • Place the chops into a zip top bag and pour in the marinade. Note: I like to reserve ¼ cup of the marinade for pouring over the cooked chops. The freshness of the marinade takes these over the top.
  • Remove all the air and close the top. I squeeze the bag to get the marinade into the meat. You can marinate for at least 2 hours or up to overnight in the fridge. Flip the bag over here and there to make sure it gets an even coating. Remove from fridge and allow to come to room temp – about 30 minutes – before continuing.
  • While meat is coming to room temperature, heat the grill to medium high.
  • Grill the lamb chops for about 3 – 4 minutes per side if you have a thinner chop or 6 – 8 minutes for a thicker one. You can cook them to your liking. I prefer them medium well.
  • Transfer onto a platter and let them sit (if you can) for a few minutes before devouring. Pour reserved marinade over the chops and enjoy.

 

 

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Notes

If you use fresh Greek oregano, use about 1 tablespoon. These will taste amazing.

Nutritional Information

I don’t post the nutritional value because I don’t trust the accuracy of the nutritional apps. I’m not a nutritionist and don’t want to post misinformation.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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