This Greek lamb chops recipe with oregano, garlic and lemon is an easy-to-make, but delicious dinner recommended to be consumed with a salad and a glass of cold beer or red wine. Even though people who do not like lamb meat are invited to taste this dish, many will change their minds about this delicious meat.
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The lamb chop or, in general, meat chop (pork and lamb) is a cut of meat perpendicular to the spine and containing a rib, which in the case of beef is rib steak. This meat is the most delicious and suitable for grilling or frying in a cast iron or frying pan.
From other parts of the lamb, such as shoulder or ham, other delicious recipes can be made, such as slow-roasted leg of lamb or the best lamb stew recipe with raisins and couscous; they are also worth trying, and they are incredibly tasty.
Because these are lamb chops that are smaller in size, only a generous portion of food will come out of this amount. I will use in the recipe four lamb chops (for two people, double the quantities) of the best quality that I bought from the butcher.
Before frying them, these chops will be marinated, and for the marinade, I need two cloves of garlic, juice and a peel of half a lemon, a teaspoon of dried oregano and olive oil.
How to Make the Greek Lamb Chops Recipe
Before marinating the meat, I will check the chops and remove the excess fat and any pieces of bone resulting from cutting them.
Make the Lamb Chops Marinade
For the marinade, I will mix in a cup or jar all the ingredients, i.e. the garlic that I crushed, the freshly squeezed lemon juice (for extra flavour, I added the grated peel), dried oregano and the extra virgin olive oil.
Of course, I season with a teaspoon of sea salt and half a teaspoon of freshly ground black pepper. Whoever wants can add other herbs, such as thyme or rosemary; this time, I stop here; I do not want to dominate these flavours.
I mix these ingredients well and pour over the chops I previously placed on a deeper plate. I covered them with wrapping foil and left them to rest for an hour, but it is advisable to leave them for at least half an hour.
If you want the flavours to soak in the meat even better, you can leave it in the fridge overnight and then leave it at room temperature for half an hour.
Frying the Lamb Chops
Frying these lamb chops can be done outside on the charcoal grill and in the kitchen in a cast-iron skillet or non-stick pan. I will heat one tablespoon of extra virgin olive oil in a non-stick pan and then fry the chops.
Because the chops are quite thin, I will fry them for only two minutes on one side and then turn them over and fry them for another two minutes.
Usually, the average frying time for a full-size chop is about three minutes on each side to be rare and four minutes medium-rare. Those who want to be well done can leave a little more, but I do not recommend it because the meat will harden, and you will not feel the true taste of the lamb chop.
After they were fried, I took them out on a plate and let them rest for about four minutes, covered with kitchen foil, after which they could be served.
This was my Greek lamb chops recipe; as you have seen, very easy to make but with a special taste, which will surely delight you.
What to Serve With Greek Lamb Chops?
These delicious Mediterranean lamb chops can be served with a Mediterranean cabbage salad or the best Greek salad, and I assure you that they will be very tasty. But you can also try these as garnish Brussels sprouts with lemon and a glass of cold beer next to it, a delight!
If you have tried and liked my Greek lamb chops recipe, I recommend you try other steak recipes from our blog, such as:
- Easy Pan-Fried Steak Recipe
- Pork Steak-With Fries, Salad and Garlic Sauce
- Pan-Fried Rainbow Trout Recipe
Greek Lamb Chops Recipe
- 1 bowl
- 4 pieces lamb chops
- 2 cloves garlic crushed
- 3 tbsp olive oil extra virgin
- ½ pieces lemon juice freshly squeezed
- ½ pieces lemon zest
- 1 tsp oregano dried
- 1 tbsp olive oil for frying extra virgin
- Mix in a cup or jar all the marinade ingredients: crushed garlic, freshly squeezed lemon juice and the lemon zest, dried oregano and extra virgin olive oil. Season with sea salt and freshly ground black pepper.
- Place the chops in the deeper plate and pour the marinade over them, cover with wrapping foil and rest from half or one our.
- Heat one tablespoon of extra virgin olive oil in a non-stick pan and then fry the chops.
- I fry them for two minutes on one side and then turn them over and fry them for another two minutes because they were quite thin.
- Take them out on a plate and let them rest for about four minutes covered with kitchen foil.
- Serve with Greek salad or Brussel sprouts with lemon.