Greek Grilled Lamb Chops is a great way to enjoy lamb since this cut is moist and tender. A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, grilling.
This cut of meat is generally a bit meatier than rib chops, and American lamb from your butcher or local farmer has absolutely no gamey taste. (American Lamb Board)
What will you need to make Greek Grilled Lamb Loin Chops?
- lamb loin chops
- butter
- olive oil
- lemon zest and juice
- garlic cloves
- sprigs fresh rosemary leaves, chopped
- dried oregano (you can use fresh oregano if you prefer)
- kosher salt
- black pepper
- red pepper flakes
RECIPE
Ingredients
2 lbs lamb loin chops
1/4 cup melted butter
2 tbsp olive oil
1 lemon, zest and juice
4 garlic cloves, minced
4 sprigs fresh rosemary leaves, chopped
2 tsp dried oregano
1/2 tsp salt
black pepper
1 pinch red pepper flakes
Method
In a small bowl, add the zest and lemon juce; mix with the olive oil and melted butter and whisk to combine thoroughly. Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes and whisk well. Pour over lamb chops in bowl or into a large zip-top plastic bag. Let marinate at room temperature for 30 minutes to one hour.
Prep your grill to 350°F. Grill over medium-high heat, basting chops with the marinade, 3-4 minutes per side or until internal temp reaches 130°F for a nice medium rare. Grill to internal temp of 145°F for more well done.
Alternately, use a cast iron or heavy bottomed skillet, and cook 3-4 minutes per side on your stove top until internal temp reaches 130°F or a bit longer to 145°F for more well done.
Remove from grill and let rest covered with aluminum foil 10 minutes.
Enjoy,
Mary
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