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Greek Lemon Herb Lamb Chops Recipe

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4 from 61 reviews

This Greek Lamb Chops recipe features tender, marinated lamb chops infused with garlic, lemon, and herbs, then pan-seared to perfection for a juicy and flavorful meal. Served with an optional bright and zesty lemony herb sauce, this dish brings Mediterranean flavors to your table with ease.

Ingredients

For the Lamb Chops

  • 4-6 cloves garlic, peeled and smashed
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • Zest and juice of ½ lemon (or 1 small lemon)
  • 1 tablespoon oregano
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 rack lamb chops, approximately 8 chops

For the Lemony Herb Sauce (optional)

  • 1 cup fresh parsley, minced
  • Zest and juice of 1 lemon
  • ⅓ cup olive oil
  • Pinch of red pepper flakes
  • Salt and black pepper to taste

Instructions

  1. Prepare the lamb chops: Slice the rack of lamb into individual chops. Place the chopped lamb and smashed garlic into a large ziplock bag or bowl.
  2. Make and apply marinade: Whisk together olive oil, Dijon mustard, lemon zest and juice, oregano, rosemary, salt, and black pepper. Pour the marinade into the bag or bowl with the chops and garlic. Massage the chops to coat evenly and refrigerate for 2-3 hours. Avoid marinating longer to prevent mushy texture due to acid breakdown.
  3. Bring to room temperature: Remove the chops from the fridge 20-30 minutes before cooking to allow them to come closer to room temperature for even cooking. Scrape off any large pieces of garlic or excess marinade before cooking.
  4. Heat the pan: Heat a large non-stick pan or skillet over medium-high heat. Add 1-2 tablespoons of vegetable oil and heat until hot.
  5. Cook the chops: Place 2-3 chops at a time in the hot pan without crowding. Sear for 3 minutes per side for medium-rare (pink center) or 4 minutes per side for well done, ensuring each side is a deep golden brown. Adjust heat as needed and wipe out pan with more olive oil if necessary between batches.
  6. Rest the chops: Remove cooked chops from the pan and place them on a plate or cutting board. Tent loosely with foil and let rest for 5-10 minutes to allow the juices to settle, keeping the chops juicy.
  7. Prepare optional lemony herb sauce: Combine minced parsley, lemon zest and juice, olive oil, red pepper flakes, salt, and black pepper. Mix well and serve alongside the rested lamb chops for a fresh, bright garnish.

Notes

  • Do not marinate the lamb chops for more than 3 hours to avoid mushy texture from the acidic marinade.
  • Allow chops to rest before serving to keep them juicy and flavorful.
  • If cooking in batches, keep completed chops warm in a low oven while finishing others.
  • The lemony herb sauce is optional but highly recommended for added brightness and freshness.
  • Use a heavy-bottomed skillet or non-stick pan for even searing.

Find it online: https://justsosavory.com/greek-lemon-herb-lamb-chops-recipe/