Greek-Style Grilled Lamb Chops Recipe

Name: Greek-Style Grilled Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 295 min
Yield: 4
Ingredients: 8 medium garlic cloves, crushed; 6 tablespoon extra-virgin olive oil, divided; 1/4 cup fresh lemon juice (from 2 lemons), divided, plus wedges for serving; 1 tablespoon dried oregano, divided; 1 tablespoon kosher salt, divided; 1 teaspoon crushed red pepper, divided (optional); 3/4 teaspoon black pepper, divided; 2 lb. (1/2-in.-thick) bone-in lamb rib chops or (1-in.-thick) lamb loin chops, trimmed

Cook Time: 10 minutes

Ingredients:

8 cloves garlic, crushed
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice, divided, plus lemon wedges for serving
1 tablespoon dried oregano, divided
1 tablespoon kosher salt, divided
1 teaspoon crushed red pepper, divided (optional)
3/4 teaspoon freshly ground black pepper, divided
2 pounds (1/2-inch thick) bone-in lamb rib chops or (1-inch thick) lamb loin chops, trimmed

Directions:

Gather all ingredients.
In a small bowl, whisk together crushed garlic, 1/4 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons dried oregano, 2 teaspoons salt, 1/2 teaspoon crushed red pepper, and 1/2 teaspoon black pepper until well combined.
Place the lamb chops in a resealable plastic bag. Pour the marinade over the chops, ensuring they are evenly coated. Remove the air from the bag and seal it tightly. Store in the refrigerator and marinate for at least 4 hours or up to 12 hours.
When ready to cook, remove the lamb chops from the refrigerator and let them sit at room temperature for about 30 minutes to warm slightly.
Preheat your outdoor grill to high heat (450 to 500F or 230 to 260C).
Remove excess marinade from the lamb chops and discard the remaining marinade in the bag. Sprinkle the chops evenly with 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper.
Place the lamb chops on oiled grates of the preheated grill. Cover and cook, turning once or twice, until the chops are browned. For medium-rare, grill the rib chops for about 4 minutes and the loin chops for about 6 minutes, or until a thermometer inserted into the thickest part of the chop reads 130F (54C). Adjust the cooking time for your preferred level of doneness.
Using tongs, carefully turn the lamb chops to sear the edges, as desired.
Transfer the lamb chops to a platter and let them rest for 5 minutes.
While the lamb chops are resting, whisk together the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper in a small bowl until well combined.
Drizzle the olive oil mixture over the rested lamb chops and serve immediately with lemon wedges.

Nutrition Facts (per serving):

Calories: 887
Total Fat: 68g (88% DV)
Saturated Fat: 27g (135% DV)
Cholesterol: 206mg (69% DV)
Sodium: 1128mg (49% DV)
Total Carbohydrates: 4g (1% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 0g
Protein: 65g (130% DV)
Vitamin C: 4mg (5% DV)
Calcium: 57mg (4% DV)
Iron: 6mg (32% DV)
Potassium: 730mg (16% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Greek-Style Grilled Lamb Chops Recipe

History of Greek-Style Grilled Lamb Chops

Greek-style grilled lamb chops have roots that trace back to ancient Greece, where lamb was a central part of the Mediterranean diet. Historically, lamb was a staple at festive occasions, religious ceremonies, and family gatherings. The Greeks perfected simple yet flavorful marinades using olive oil, lemon, garlic, and oreganoingredients abundant in the region. Over centuries, this preparation evolved into a beloved culinary tradition, reflecting both the simplicity and elegance of Greek cooking.

Regional Characteristics

This dish is most commonly associated with mainland Greece and the islands, especially areas like the Peloponnese and Crete, where lamb farming has been prevalent for generations. Coastal regions often add a lighter touch with extra lemon and herbs, while inland areas might use a more robust garlic and oregano marinade. The balance of citrus and aromatic herbs creates a tender, juicy meat with a distinctive Greek flavor profile that emphasizes freshness and simplicity.

Differences from Similar Dishes

While many cultures grill lamb, Greek-style lamb chops are distinct due to their specific combination of herbs and citrus. Unlike Middle Eastern kebabs, which often include a blend of spices and yogurt marinades, Greek lamb relies on lemon juice, olive oil, garlic, and oregano for both tenderness and flavor. Compared to Italian lamb recipes, which might incorporate rosemary or balsamic vinegar, the Greek approach remains brighter and herb-forward, showcasing the Mediterranean palate without overpowering the natural taste of the meat.

Typical Serving Occasions

Greek lamb chops are traditionally served at festive dinners, family gatherings, or summer barbecues. They often appear alongside classic Greek sides such as roasted vegetables, tzatziki, lemon potatoes, and fresh salads. In restaurants, especially taverna-style eateries, these chops are grilled to order and served with wedges of lemon, allowing diners to adjust the citrus flavor to taste. This dish bridges casual outdoor meals and celebratory feasts with equal ease.

Interesting Facts

Lamb holds symbolic significance in Greek culture, often linked to spring festivals and Easter celebrations. The marination technique, which softens the meat and infuses it with flavor, reflects centuries of culinary wisdom. Interestingly, the simplicity of the marinade highlights the quality of the lamb itself, encouraging chefs and home cooks alike to use fresh, locally sourced meat. Another fascinating fact is that the method of grilling over charcoal imparts a subtle smokiness, complementing the bright notes of lemon and herbsa balance that has made Greek-style lamb chops a worldwide favorite.

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FAQ about Greek-Style Grilled Lamb Chops Recipe

The marinated lamb chops can be stored in the refrigerator for up to 12 hours. It's recommended to marinate them for at least 4 hours for optimal flavor.

Yes, you can freeze the marinated lamb chops. Place them in a resealable plastic bag and freeze for up to 3 months. Thaw them in the refrigerator before grilling.

Yes, you can use boneless lamb chops instead of bone-in. Just be aware that the cooking time might be slightly shorter since boneless chops cook faster.

To check the doneness of the lamb chops, use a meat thermometer. For medium-rare, the thermometer should read 130°F (54°C). Adjust the cooking time based on your desired level of doneness.

Yes, you can use a grill pan on the stovetop if you don't have an outdoor grill. Preheat the pan over medium-high heat and cook the lamb chops similarly to how you would on a grill.

Greek-style grilled lamb chops pair well with a variety of side dishes such as Greek salad, roasted vegetables, tzatziki sauce, or pita bread. You can also serve them with a side of rice or potatoes.

Yes, you can prepare the marinade in advance. Store it in the refrigerator for up to 3 days before using it on the lamb chops.

To reheat leftover grilled lamb chops, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them on a stovetop with a little olive oil to prevent drying out.