Greek-Style Lamb Chops Recipe- Easiest Recipe Ever

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Greek-Style Lamb Chops Recipe- Easiest Recipe Ever:-In the same vein as a Greek restaurant, or even better! These Greek Lamb Chops that you make at home are sure to become a favourite among your family, regardless of whether you choose to grill them or fry them in a cast iron skillet (or a regular pan). Whenever you give these a shot, you will never want to go back!

Greek-Style Lamb Chops Recipe- Easiest Recipe Ever



By preparing these Greek Lamb Chops at home, you can avoid going out and save yourself the trouble of going out.




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


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  • The chops should be patted dry with paper towels, and any shards or bone fragments should be thrown away.
  • It is recommended that you combine all of the ingredients in a small bowl or jug.


  • The lamb chops should be arranged in a large baking dish or on a large plate, and the marinade should be poured over the lamb and rubbed into the meat.
  • Cover with plastic wrap and marinate for half an hour.


  • Alternatively, for a more robust flavour, marinate the chops overnight in the refrigerator, turning them occasionally.
  • For optimal results, allow the lamb chops to sit at room temperature for thirty minutes before placing them in the oven.


  • In a pan made of cast iron or grill plates, heat the oil over high heat until it begins to smoke.
  • Cast iron is the preferred material. In two batches, fry or grill the lamb for three to four minutes on each side, depending on the thickness, until it reaches the desired level of doneness.


  • Typically, they are considered medium when cooked for three minutes on each side, and medium-well when cooked for four minutes.
  • You should wait five minutes before serving the food.
  • A little bit of additional dried oregano and a little bit of additional lemon juice, if desired, can be sprinkled on top for additional flavour.



  • Reduce the heat to medium-low and leave any leftover drippings in the pan. This will allow you to use any marinade that is left over.
  • As soon as the temperature of the pan has decreased, pour in the remaining marinade, along with one tablespoon of butter and a quarter cup of beef broth.
  • Once it has reached a simmer, allow it to continue cooking for at least five minutes. Include a tablespoon of lemon juice in the mixture, and serve it alongside the lamb.




  • Serving Size: 1 portion
  • Calories: 708kcal
  • Sugar: 2.9g
  • Sodium: 733.8mg
  • Fat: 46.3g
  • Saturated Fat: 9.4g
  • Unsaturated Fat: 29.8g
  • Trans Fat: 0.5g
  • Carbohydrates: 37.3g
  • Fiber: 6g
  • Protein: 40.4g
  • Cholesterol: 112mg


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