Greek Lamb Chops

Name: Greek Lamb Chops
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/4 cup olive oil; 1/4 cup lemon juice (1 lemon freshly squeezed); 2 tsp dried oregano (preferably Greek, or 1/2 cup chopped fresh); 4 cloves garlic (minced); 1 tsp salt; 1/2 tsp cracked pepper; 8 lamb chops; 1 tbsp olive oil (for cooking)

Just like a Greek restaurant or even better! Whether you decide to grill them or fry them in a cast iron skillet (or regular pan), these homemade Greek Lamb Chops are a family favourite! Once you try these you will never look back!

⏱️ 50 min 🔪 Prep: 35 min 🔥 Cook: 15 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

1/4 cup olive oil
1/4 cup lemon juice (1 lemon freshly squeezed)
2 tsp dried oregano (preferably Greek, or 1/2 cup chopped fresh)
4 cloves garlic (minced)
1 tsp salt
1/2 tsp cracked pepper
8 lamb chops
1 tbsp olive oil (for cooking)

Steps

Using paper towels, pat dry chops and discard any shards or bone fragments.
Mix all of the ingredients together in a small jug or bowl. 
Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).
For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 tablespoon of butter and 1/4 cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a tablespoon of lemon juice and serve with the lamb.