Grilled Greek Lamb Chops with Lemon and Rosemary

About This Recipe

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.

Ingredients

Serves 4

• 8lamb loin chops
• 0.33 cupolive oil
• 3 tbspfresh lemon juice
• 4 clovesgarlic(minced)
• 2 tbspfresh rosemary(chopped)
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 1lemon(cut into wedges, for serving)

Instructions

1. 1

   Marinate the chops

   Combine olive oil, lemon juice, garlic, rosemary, salt, and pepper. Coat the lamb chops and marinate 30 minutes to 2 hours.

2. 2

   Heat the grill

   Preheat a grill or grill pan to high heat.

3. 3

   Sear the chops

   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.

4. 4

   Rest the meat

   Let the chops rest 5 minutes before serving so the juices redistribute.

5. 5

   Serve with lemon

   Serve hot with lemon wedges and extra fresh rosemary scattered over the top.

Variations

• •

  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.

Storage

Refrigerate cooked chops for up to 3 days; reheat gently to avoid overcooking past your original doneness.

Frequently Asked Questions