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Greek Lamb Chops with Lemon Herb Sauce Recipe

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4.1 from 9 reviews

Delicious Greek Lamb Chops marinated in a zesty garlic, lemon, and herb mixture, then pan-seared to perfection. Served with an optional fresh and tangy lemony herb sauce, these tender lamb chops are bursting with Mediterranean flavors and perfect for a special dinner.

  • Total Time: 2 hours 27 minutes
  • Yield: 4 servings

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. Slice and Prepare Chops: Slice the rack of lamb into individual chops and place them along with the smashed garlic in a large ziplock bag or bowl.
  2. Make and Add Marinade: Whisk together olive oil, Dijon mustard, lemon zest and juice, oregano, minced rosemary, salt, and black pepper in a small bowl, then pour over the lamb chops and garlic. Massage the marinade into the chops and refrigerate for 2-3 hours to infuse flavor without breaking down the meat.
  3. Bring to Room Temperature: Remove the chops from the fridge 20-30 minutes before cooking to allow even cooking. Scrape off any large pieces of garlic or excess marinade before cooking.
  4. Pan-Sear the Chops: Heat a large non-stick pan or skillet over medium-high heat and add 1-2 tablespoons of vegetable oil. When hot, place 2-3 chops at a time in the pan without crowding. Cook for 3 minutes per side for medium-rare (pink center) or 4 minutes per side for well done, ensuring a deep golden brown crust. Adjust heat and add more oil if needed between batches.
  5. Rest the Chops: Remove the 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 juices to redistribute for maximum juiciness.
  6. Prepare Lemony Herb Sauce (optional): Combine minced fresh parsley, lemon zest and juice, olive oil, red pepper flakes, salt, and black pepper in a small bowl. Stir well and serve alongside the rested lamb chops for an added fresh and vibrant flavor.

Notes

  • Use a meat thermometer for best results: aim for 130°F internal temperature for medium-rare and 145°F for well-done.
  • Avoid marinating longer than 3 hours to prevent mushy texture from the acidic marinade.
  • For grilling, heat grill to medium-high, grease grates, cook chops 2-3 minutes on first side, 1-2 minutes on second, then rest under foil before serving.
  • Do not crowd the pan when searing to ensure proper browning and avoid steaming.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Greek

Find it online: https://recipesvibe.com/greek-lamb-chops-with-lemon-herb-sauce-recipe/