Traditional Greek Grilled Lamb Chops

• •2 lb lamb loin chops, about 1-inch thick
• •0.5 cup extra virgin olive oil
• •2 large lemon, juiced and zested
• •5 garlic cloves, minced
• •2 teaspoon dried Greek oregano
• •1 tablespoon fresh rosemary, finely chopped
• •1.5 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 cup fresh parsley, chopped
• •1 large lemon, cut into wedges

Instructions

1. 1

   Pat the lamb chops dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor.

2. 2

   In a large bowl or a resealable plastic bag, combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried Greek oregano, chopped fresh rosemary, kosher salt, and black pepper. Whisk or shake well to combine.

3. 3

   Add the lamb chops to the marinade, ensuring each chop is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably 4-6 hours. Do not marinate for more than 8 hours, as the lemon juice can start to 'cook' the meat.

4. 4

   About 30 minutes before grilling, remove the lamb chops from the refrigerator to allow them to come closer to room temperature. This promotes more even cooking.

5. 5

   Preheat your grill to medium-high heat (approximately 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.

6. 6

   Remove the lamb chops from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

7. 7

   Place the lamb chops on the hot grill. Grill for 3-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C) or 5-7 minutes per side for medium (internal temperature 135-140°F / 57-60°C), depending on thickness and desired doneness. Adjust cooking time as needed.

8. 8

   Once cooked to your preference, transfer the grilled lamb chops to a cutting board or platter. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

9. 9

   Garnish the rested lamb chops with freshly chopped parsley and serve immediately with lemon wedges on the side.

Chef's Tips

• 💡For the best flavor, use good quality, fresh lamb chops. Rib chops or shoulder chops can also be used, adjusting cooking times as needed.
• 💡Do not overcrowd the grill. Cook the chops in batches if necessary to maintain consistent grill temperature and achieve a good sear.
• 💡A meat thermometer is your best friend for perfectly cooked lamb. Insert it into the thickest part of the chop, avoiding the bone.
• 💡Resting the meat after grilling is crucial! It allows the muscle fibers to relax and reabsorb juices, making the chops more tender and moist.
• 💡Serve these lamb chops with traditional Greek sides such as a fresh Greek salad, roasted lemon potatoes, tzatziki, or a simple rice pilaf.