Juicy on the inside and charred on the outside, these oregano and lemon infused grilled lamb chops will surprise you with how easy and quick they are to prepare.
Lemon and Oregano Lamb Chops
Growing up in a Greek household, l have eaten A LOT of lamb over the years. From a young age l would watch my mum prepare lamb whether it was a leg, shoulder or chops. Whatever the cut, it was always full of beautiful flavours and juicy; her lamb never failed to please.
The cuts of meat used were usually the more inexpensive ones, either lamb chops, loin chops or even forequarter chops (chump chops). It didn’t matter what cut of lamb was used as long as it was steeped with lemony oregano flavours and cooked correctly.
I use my hands to rub the marinade into the meat. This ensures that the lamb chops are well coated and helps the flavours to penetrate the meat. The lamb chops are then immediately placed on a medium – hot skillet and cooked for 2 minutes on each side. It’s that quick and easy!!
Finish off with a final squeeze of lemon juice. It might come as a surprise that l don’t marinate the meat for hours (not necessary). You will taste the flavours regardless!!
While lamb isn’t the only meat which we Greeks eat, it is an integral part of the Greek diet.
Aunt Toula from the movie My Big Fat Greek Wedding, made this perfectly clear when she said, “What you mean he don’t eat meat, that’s ok, l make lamb!”
Preparation Time: 10 minutes Cooking Time: 4 – 6 minutes Serves: 2 – 4
- 750 g (1 1/2 lbs) lamb chops (Note 1)
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1/4 cup lemon juice
- 1 garlic clove (grated)
- 1/2 tsp salt
- 1 extra lemon
- Heat the skillet over medium – high heat. (Note 2)
- Place lamb in a shallow bowl and add the olive oil, garlic, oregano, lemon juice and salt. Using your hands, rub the marinade all over the chops.
- Once the skillet is hot enough, add the lamb chops without overcrowding. There is no need to add oil to the skillet as there is enough oil on the meat. Cooking time can vary depending on how well done you like your meat. For medium – rare, grill for 2 minutes on one side, turn and another 1 1/2 – 2 minutes on the other. The lamb chops will be slightly pink on the inside and charred on the outside as shown in the photo (no colour enhancement used, l promise!!!). If your taste veers towards more well done, cook for another minute on both sides.
- Transfer the cooked lamb chops to a plate and cover with foil for about 2 minutes. (Note 3)
- Normally, we would eat our lamb with baked potatoes. Alternatively, you could serve with mashed potatoes or your favourite salad.
- I used a combination of 4 lamb cutlets and 4 lamb loin chops. The lamb cutlets were on special; it’s hard to resist a bargain!!. Normally, l just buy lamb loin chops or forequarter chops. The lamb chops were approximately 1.5 cm (1/2 inch) thick.
- I determine when the lamb chops are ready by ‘sight’ i.e. the grill lines on the meat, and timing, which is why l prefer to use the stove or barbeque rather than grilling in the oven.
- The extra juice released from the lamb during resting time can be drizzled over mashed potatoes. Delicious!!