Greek Lamb Chops
Greek Lamb Chops
Ingredients
- 8 lamb chops
For the Marinade
- 50 ml extra virgin Greek olive oil
- 1 lemon, juiced
- 3 garlic cloves, grated
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons pink Himalayan sea salt
- 1/2 teaspoon ground black pepper
Instructions
- 1
In a jug, combine all the ingredients for the marinade: extra virgin Greek olive oil, lemon juice, grated garlic, dried oregano, dried thyme, pink Himalayan sea salt, and ground black pepper. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Place the lamb chops in a large mixing bowl. Pour the prepared marinade over the lamb chops, ensuring each chop is well coated. Mix gently to combine. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
⏱️ 120 min
- 3
Remove the marinated lamb chops from the refrigerator and let them rest at room temperature for 20-30 minutes, depending on your kitchen's warmth. This step helps in developing a crispy edge during cooking.
⏱️ 30 min
- 4
Heat a griddle pan over medium to high heat. After 3-4 minutes, when the pan is hot, carefully place the lamb chops on the griddle, leaving a small gap between each one. Cook for 4 minutes on one side, then flip and cook for another 4 minutes on the other side. Finally, cook the lamb chops fat-side down for 30 seconds to render the fat.
⏱️ 10 min
- 5
Transfer the cooked lamb chops to a plate and let them rest for at least 5 minutes. While the lamb is resting, pour the remaining raw marinade from the mixing bowl into a small saucepan. Add a few splashes of water. Bring the sauce to a brisk bubble over high heat and simmer for 3-4 minutes, stirring constantly, until it has thickened slightly and is well cooked through. This step ensures any bacteria from the raw lamb is cooked off.
⏱️ 8 min
- 6
Pour the cooked sauce over the rested lamb chops. Serve immediately with a wedge of fresh lemon. For a complete Greek meal, consider serving with tzatziki and a potato salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lamb Chops
- 8 lamb chops
For the Marinade
- 50 ml extra virgin Greek olive oil
- 1 lemon, juiced
- 3 garlic cloves, grated
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons pink Himalayan sea salt
- 1/2 teaspoon ground black pepper
Instructions
- 1
In a jug, combine all the ingredients for the marinade: extra virgin Greek olive oil, lemon juice, grated garlic, dried oregano, dried thyme, pink Himalayan sea salt, and ground black pepper. Mix well until thoroughly combined.
⏱️ 5 min - 2
Place the lamb chops in a large mixing bowl. Pour the prepared marinade over the lamb chops, ensuring each chop is well coated. Mix gently to combine. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
⏱️ 120 min - 3
Remove the marinated lamb chops from the refrigerator and let them rest at room temperature for 20-30 minutes, depending on your kitchen's warmth. This step helps in developing a crispy edge during cooking.
⏱️ 30 min - 4
Heat a griddle pan over medium to high heat. After 3-4 minutes, when the pan is hot, carefully place the lamb chops on the griddle, leaving a small gap between each one. Cook for 4 minutes on one side, then flip and cook for another 4 minutes on the other side. Finally, cook the lamb chops fat-side down for 30 seconds to render the fat.
⏱️ 10 min - 5
Transfer the cooked lamb chops to a plate and let them rest for at least 5 minutes. While the lamb is resting, pour the remaining raw marinade from the mixing bowl into a small saucepan. Add a few splashes of water. Bring the sauce to a brisk bubble over high heat and simmer for 3-4 minutes, stirring constantly, until it has thickened slightly and is well cooked through. This step ensures any bacteria from the raw lamb is cooked off.
⏱️ 8 min - 6
Pour the cooked sauce over the rested lamb chops. Serve immediately with a wedge of fresh lemon. For a complete Greek meal, consider serving with tzatziki and a potato salad.
⏱️ 2 min