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Greek lamb chops on white plate with lemon wedges and grey napkin.
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5 from 4 votes

Greek Lamb Chops

Greek Lamb Chops are quick and easy! Marinated in lemon, olive oil, basil, thyme and oregano, these juicy chops will melt in your mouth.
Prep Time7 minutes
Cook Time8 minutes
Marinate (optional)30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Western
Keyword: Greek Lamb Chops
Servings: 4
Calories: 563kcal
Author: Adrianne

Equipment

  • 1 Micro plane zester
  • 1 Chopping board
  • 1 Knife
  • 1 Citrus juicer
  • 1 Glass jug to combine the marinade ingredients in
  • 1 Mini whisk
  • 1 Frying pan or sauté pan or skillet

Ingredients

  • 2 lemons zest and juice of, Note 1
  • ⅓ cup/80 ml olive oil
  • 1 tablespoon garlic chunky, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 lamb chops (lamb cutlets)

Instructions

  • Marinade: add the lemon juice, lemon zest, olive oil, basil, oregano, thyme, salt and pepper to a medium jug and use a mini whisk to stir and combine.
  • Lamb chops: remove the lamb chops from the packaging and use kitchen tongs to transfer them to a medium sized bowl.
  • Marinate: pour the marinade into the bowl and use a pair of kitchen tongs to stir and toss the chops so that they are consistently covered in the juicy liquid.
  • Refrigerate (optional): cover the mixing bowl with cling wrap and place into the fridge for 30 mins to overnight.
  • Cook: place a large frying pan onto the stove and turn the heat to high. Use the kitchen tongs to place the chops into the pan in one flat layer. Cook the cutlets for 4 minutes, then flip to the other side and cook for 4 minutes. Remove from the pan once cooked and place on paper towel for 2 to 5 minutes to rest.
  • Serve: pair the chops with a herbed yogurt sauce and lemon wedges with freshly chopped parsley sprinkled over the top.

Notes

  • Note 1 - Lemons: we use both the zest and juice of 2 lemons. You will need a micro plane zester and chopping board to zest the lemons and then a knife and juicer to juice them. This total amount is about ⅓ cup each. ie ⅓ cup of lemon zest and ⅓ cup of lemon juice. If using bottled lemon juice you won't get the full experience due to missing the additional texture and zest of the lemons, so fresh is best for this recipe if you can. 
  • Portion size: this really depends on how many chops you want to serve per person. This will change depending on sides and or salads you choose to pair with the dish. The nutritional information has been calculated on 2 chops per person. 

Nutrition

Calories: 563kcal | Carbohydrates: 6g | Protein: 46g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 149mg | Sodium: 310mg | Potassium: 698mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 5mg