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.
Using paper towels, pat the chops dry and discard any shards or bone fragments.
Mix the olive oil, lemon juice, oregano, garlic, salt, black pepper, and olive in a small jug or bowl.
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.
Cover with plastic wrap, then marinate for 30 minutes, or overnight in the refrigerator, turning the chops from time to time.
Let the lamb chops sit at room temperature for 30 minutes.
Heat the oil in a pan over high heat until just starting to smoke.
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.
Let rest for 5 minutes.
Leftover Marinade Sauce (Optional):
Reduce heat of the pan used to grill down to medium-low, leaving any leftover drippings in the pan.
Pour in the leftover marinade along with 1 tablespoon of butter and ¼ cup of beef broth.
Bring to a simmer, then allow to cook for at least 5 minutes.
Stir in 1 tablespoon of lemon juice.
Sprinkle the chops with a extra dried oregano and a drizzle of the marinade sauce.
Serve, and enjoy!
- Cook at 3 minutes per side medium chops, and 4 minutes for medium-well.
- 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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