Description
Succulent Greek Lamb Chops marinated in a flavorful blend of olive oil, lemon juice, garlic, and oregano, then seared to perfection in a cast iron skillet. These chops are tender, juicy, and infused with Mediterranean aromas, perfect for a quick and impressive dinner.
Ingredients
For the Marinade and Lamb Chops
- 8 lamb rib chops
- 1/4 cup olive oil
- 1/4 cup lemon juice (plus extra for serving)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- Prepare the Marinade: In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and salt until well combined. This mixture will tenderize and flavor the lamb.
- Marinate Lamb Chops: Add the lamb rib chops to the marinade bowl and toss them gently to ensure each chop is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours to allow the flavors to penetrate the meat.
- Preheat the Skillet: Heat a cast iron skillet over medium-high heat until hot but not smoking. This ensures a nice sear on the lamb chops.
- Cook the Lamb Chops: Place the marinated lamb chops carefully in the skillet, cooking them for 2-3 minutes on each side. Cook in batches if needed to avoid overcrowding. Monitor the internal temperature, removing the chops when they reach 135°F for medium-rare.
- Rest and Serve: Allow the lamb chops to rest for a few minutes after cooking to retain their juices. Serve with an extra drizzle of fresh lemon juice for added brightness and flavor.
Notes
- Marinating the lamb for longer than 30 minutes enhances flavor and tenderness.
- Use a meat thermometer to ensure perfect doneness (135°F for medium-rare).
- If you prefer your lamb more well-done, cook until the internal temperature reaches 145°F.
- Allow the lamb to rest before serving to keep the meat juicy.
- This dish pairs wonderfully with Greek salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
