There’s something about lamb chops that feels a little fancy… but honestly, this recipe couldn’t be easier. It’s the kind of dish that looks and tastes impressive without making anyone break a sweat in the kitchen.
The marinade does all the heavy lifting—just a handful of simple, punchy ingredients that bring all the flavor. Then it’s a quick sear on the stovetop or grill, and dinner is done.
These Greek lamb chops work just as well for a cozy weeknight dinner as they do for a dinner party situation where everyone thinks you’re some kind of culinary genius. No one needs to know how simple it actually was.
What You’ll Need
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 teaspoons dried oregano (Greek oregano, if possible)
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lamb:
- 8 lamb chops (rib or loin, about 3/4-inch thick)
- 1 tablespoon olive oil (for cooking)
- Lemon wedges and fresh oregano for garnish (optional)
Pro Tips
- Marinate ahead for major flavor – At least 30 minutes is good, but overnight really lets the flavors soak in.
- Room temp is key – Let the lamb sit out for 20–30 minutes before cooking to help it cook more evenly.
- Sear in batches – Crowding the pan means steaming, not searing. Give those chops some breathing room.
- Let them rest – Once cooked, let the chops rest for 5 minutes before slicing or serving so the juices stay locked in.
- Kid-friendly alert – Serving with a side of rice or warm pita bread can help win over picky eaters. The lemony, garlicky flavor is bold but not spicy.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Resealable bag or shallow dish for marinating
- Cast iron skillet or grill pan
- Tongs
- Meat thermometer (optional, but helpful)
Substitutions and Variations
- Herbs – Swap oregano for thyme or rosemary
- Citrus – Lime juice can be used if lemons are out of reach
- Heat – Add a pinch of red pepper flakes to the marinade for a kick
- Protein swap – Works great with chicken thighs or pork chops
- Serving options – Top with crumbled feta or a drizzle of tzatziki
Make Ahead Tips
- Marinade can be prepped up to 3 days in advance
- Lamb can sit in the marinade overnight for deeper flavor
- Chops can be seared earlier in the day and gently reheated before serving
Instructions
- Mix the marinade In a bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
- Marinate the lamb Place lamb chops in a dish or zip-top bag. Pour the marinade over the chops and coat well. Seal or cover and refrigerate for at least 30 minutes, or up to overnight.
- Let it rest at room temp Before cooking, remove the lamb from the fridge and let it sit at room temperature for 20–30 minutes.
- Cook the chops Heat a cast iron skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the lamb chops in a single layer. Cook for 3–4 minutes per side, or until they reach desired doneness (130°F for medium-rare).
- Let them rest Transfer to a plate and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh oregano if using.
Nutritional Breakdown (Per Serving – Approximate)
- Calories: 359
- Protein: 23g
- Fat: 29g
- Carbs: 5g
- Fiber: 0.4g
- Sugar: 1.6g
- Sodium: 670mg
Ingredient Swaps for Dietary Needs
- Lower sodium – Skip the salt in the marinade and season to taste after cooking
- Lower fat – Trim visible fat from the lamb or use leaner cuts
- Dairy-free and gluten-free – Recipe is naturally both
Meal Pairing Suggestions
- Traditional Greek salad
- Roasted potatoes with lemon and herbs
- Warm pita and tzatziki
- Herbed rice or orzo
- Grilled veggies like zucchini, eggplant, or peppers
Cooking Time Efficiency Tips
- Prep sides while the lamb marinates
- Use a meat thermometer to avoid overcooking
- Clean as you go—this one’s pretty low-mess
Leftovers and Storage
- Refrigerate in an airtight container for up to 3 days
- Reheat gently in a skillet over low heat or in a 300°F oven until warmed through
- Freeze cooked chops for up to 2 months; thaw overnight in the fridge before reheating
- Leftover idea – Slice and use in pita wraps with veggies and yogurt sauce
FAQ
Can lamb chops be grilled instead of seared? Yes. Preheat grill to medium-high. Grill chops 3–4 minutes per side.
What’s the best cut of lamb to use? Rib or loin chops work best. Look for chops with a good amount of marbling.
How do you know when lamb is done? Use a meat thermometer:
- 130°F = medium-rare
- 140°F = medium
- 150°F = medium-well
Can this be made with boneless lamb chops? Yes, just adjust the cook time slightly (they’ll cook faster without the bone).
Wrap Up
These Greek lamb chops are all about simple ingredients coming together to make something bold, juicy, and just a little impressive. Perfect for nights when something quick and flavorful is needed—and great for guests when only a few dishes can be made.
If this recipe gets made, share how it turned out! Any questions, substitutions that worked well, or genius tweaks are always welcome in the comments.
Ready to try it? Let’s get cooking.
