Simply grilled lamb chops marinated in lemon, garlic, and rosemary, a taverna classic.
Grilled lamb chops are a staple of Greek taverna menus, usually kept simple so the quality of the meat shines through. This marinade of lemon, garlic, and rosemary is classic Greek flavoring, needing only a short marinating time before the chops go straight onto a hot grill. The goal with lamb chops is a deep sear on the outside while keeping the inside pink and juicy — they cook fast, so timing and a hot grill matter more than a long list of ingredients.
Serves 4
Combine olive oil, lemon juice, garlic, rosemary, salt, and pepper. Coat the lamb chops and marinate 30 minutes to 2 hours.
Preheat a grill or grill pan to high heat.
Grill chops 3-4 minutes per side for medium-rare, adjusting time for thickness and desired doneness.
Use a meat thermometer — 57°C (135°F) internal temperature gives a reliable medium-rare.
Let the chops rest 5 minutes before serving so the juices redistribute.
Serve hot with lemon wedges and extra fresh rosemary scattered over the top.
Let the chops come to room temperature for about 20 minutes before grilling so they cook evenly.
Don't marinate longer than 2 hours — the lemon juice can start to break down the meat's texture.
Rest the meat after grilling; skipping this step lets the juices run out when you cut into it.
Add a pinch of dried oregano to the marinade for a more classic Greek flavor profile.
Serve over a bed of horiatiki salad for a complete plate.
Use lamb rib chops instead of loin chops for a slightly different cut and presentation.
Refrigerate cooked chops for up to 3 days; reheat gently to avoid overcooking past your original doneness.
Grilled lamb is deeply rooted in Greek cooking, especially in rural and island regions where sheep farming has long been central to the local diet, and simply seasoned grilled chops remain a taverna staple to this day.
Use a meat thermometer — 57°C (135°F) for medium-rare, 63°C (145°F) for medium — since visual cues alone can be unreliable with thin chops.
It's best to limit marinating to 2 hours since the lemon's acidity can start to break down the meat's texture if left too long.
Lemon potatoes, horiatiki salad, or grilled vegetables all complement the dish's bright, herby flavors.
Per serving (220g / 7.8 oz) · 4 servings total
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