How To Make Greek Lamb Chops
Enjoy a plate of these mouthwatering lamb chops for dinner tonight! It’s seasoned with tasteful herbs, and takes only a few hours to make.
Serves:
Ingredients
- ¼cupolive oil
- ¼cuplemon juice,or juice of 1 lemon
- 2tspdried Greek oregano,or ½ cup chopped fresh oregano
- 4garlic cloves,minced
- 1tspsalt
- ½tspfreshly ground black pepper
- 8lamb chops
- 1tbspolive oil,for cooking
Instructions
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Using paper towels, pat the chops dry and discard any shards or bone fragments.
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Mix the olive oil, lemon juice, oregano, garlic, salt, black pepper, and olive in a small jug or bowl.
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Arrange the lamb chops in a large baking dish or on a large plate, then pour the marinade all over the lamb, rubbing it into the meat.
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Cover with plastic wrap, then marinate for 30 minutes, or overnight in the refrigerator, turning the chops from time to time.
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Let the lamb chops sit at room temperature for 30 minutes.
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Heat the oil in a pan over high heat until just starting to smoke.
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Fry or grill the lamb in 2 batches for 3 to 4 minutes on each side, depending on thickness and until cooked to desired doneness.
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Let rest for 5 minutes.
Leftover Marinade Sauce (Optional):
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Reduce heat of the pan used to grill down to medium-low, leaving any leftover drippings in the pan.
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Pour in the leftover marinade along with 1 tablespoon of butter and ¼ cup of beef broth.
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Bring to a simmer, then allow to cook for at least 5 minutes.
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Stir in 1 tablespoon of lemon juice.
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Sprinkle the chops with a extra dried oregano and a drizzle of the marinade sauce.
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Serve, and enjoy!
Recipe Notes
- Cook at 3 minutes per side medium chops, and 4 minutes for medium-well.
Nutrition
- Calories: 748.05kcal
- Fat: 67.55g
- Saturated Fat: 24.69g
- Monounsaturated Fat: 33.11g
- Polyunsaturated Fat: 5.75g
- Carbohydrates: 2.57g
- Fiber: 0.39g
- Sugar: 0.44g
- Protein: 31.33g
- Cholesterol: 140.60mg
- Sodium: 525.36mg
- Calcium: 44.53mg
- Potassium: 444.71mg
- Iron: 3.43mg
- Vitamin A: 0.50µg
- Vitamin C: 6.85mg
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