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These lamb chops packed with Greek herbs and zesty citrus turn simple meat into a tasty feast. They’re marinated until tender and then grilled to juicy perfection. Great for a fun family dinner or a fancy but easy get-together.
I tried this marinade for the first time at a summer cookout and was hooked right away. Now it’s my favorite go-to whenever lamb’s on the table.
Ingredients Needed
- Olive oil: it brings smoothness and helps all the flavors come together in the marinade
- Dried oregano, basil, rosemary, thyme: staple Mediterranean herbs that add rich layers of flavor; pick good quality dried ones for the best scent
- Lamb loin chops: about an inch thick is just right for juicy, even cooking
- Garlic minced: sharpens the mix with bold, pungent notes
- Fresh parsley for garnish: toss some on top for a fresh, green touch and mild taste
- Lemon juice and zest: give the dish a bright, tangy edge to balance richness
- Salt and black pepper: basics that bring out every flavor
- Lemon wedges for serving: squeeze on the lamb right before eating for a zesty kick
Step-by-Step Directions
- Mix the Marinade
- Whisk olive oil with minced garlic, dried herbs, lemon juice, zest, salt, and pepper in a small bowl. This makes the lamb flavorful and helps soften it.
- Coat the Lamb
- Place the chops in a shallow dish or a sealed bag. Pour marinade all over and rub it in well. Cover and chill for at least an hour, but overnight works better.
- Heat the Grill
- Get your grill or grill pan hot on medium-high. This sears the lamb and locks in juicy goodness while giving nice grill lines.
- Cook the Chops
- Take lamb out of the marinade and let excess drip off (don’t reuse the marinade). Grill each side for 3-4 minutes depending on thickness. For medium-rare, aim for 145°F or 63°C inside.
- Let It Rest
- Put chops on a plate and wait 5 minutes before cutting. This helps the juices stay locked in and makes the meat tender.
- Finish and Serve
- Sprinkle chopped parsley on top and arrange lemon wedges on the side for squeezing. Serve right away for best taste and juiciness.
I love how the smell of garlic and rosemary fills the kitchen while the lamb marinates. One of my favorite times was making this for friends, which ended with lots of laughs and stories around a fire.
Storage Advice
Keep leftover grilled lamb chops airtight in the fridge for up to three days. Warm gently in a pan with a splash of water or broth so they don’t dry out. Skip heating in the microwave to avoid overcooking.
Swap Out Ingredients
You can trade dried herbs for fresh ones like rosemary and thyme if you want extra fragrant flavor. Add some red chili flakes or smoked paprika if you like heat. Bone-in chops taste richer but need a bit longer on the grill.
Tasty Serving Ideas
Pair with a crunchy Greek salad of tomatoes, cucumbers, olives, and feta. Cool it down with tzatziki sauce, which goes perfectly with the warm spices. Roasted potatoes or herbed couscous fill out the dish nicely.
This dish shines with Mediterranean flavors and fits perfectly for chill hangouts or special meals.
Frequently Asked Cooking Questions
- → How should I marinate lamb chops for best taste?
Combine olive oil, garlic, lemon juice and zest, plus dried oregano, rosemary, thyme, and basil. Coat the chops well and chill them for at least an hour or longer if you want stronger flavor.
- → What’s the easiest way to tell when lamb chops are done right?
Grill for about 3 to 4 minutes on each side for medium-rare. Check the inside temperature near 145°F (63°C). Let the meat rest a bit after cooking to keep it juicy.
- → Can fresh herbs be swapped in place of dried ones?
Absolutely, but use more fresh herbs since their flavor is softer than dried.
- → What should I serve with grilled lamb chops?
Try simple salads, roasted or grilled veggies, or lemony roast potatoes—they all go great with those herby chops.
- → Is there a good alternative if I don’t have a grill?
You can cook the chops in a hot grill pan or under the broiler to get that same nice char and flavor.