Greek grilled lamb chops are marinated and grilled to perfection. They are then served with a ladolemono (olive oil and lemon) sauce to keep them flavourful and moist. These are the best lamb chops ever!
Grilles lamb ribs. Lamb is really a special occasion meal in our family. Perhaps this is because it is so closely associated with our Pascha (Orthodox Easter) celebration (which you can read about here), and also because it tends to be a pricey meat protein option. In any case, when lamb is on the menu, you just know that both the meal and the gathering will be amazing.
Although there is a general assumption that Greeks eat a lot of lamb, in my experience this isn’t really the case. In Greece, pork tends to be a more popular meat choice because of its availability and affordability. Also, pork is delicious and makes some of the meals like souvlakia and Pork roast with Greek lemon potatoes. Furthermore, many Greeks also follow Orthodox lent and fasting periods, during which the diet is primarily plant-based. All this means that lamb is enjoyed, but not as frequently as you might imagine.
Why this recipe is great
One of my favourite ways to enjoy lamb is as grilled lamb chops, or paidakia arnisia (παϊδάκια αρνίσια) as they are called in Greek. These chops are so tender, so delicious and so perfectly cooked that it’s easy to find excuses to make them for special days. Here are a few occasions that I think deserve to have grilled lamb chops on the menu:
- Anyone’s birthday
- Father’s day
- Saturday
- You-finished-cleaning-the-house-before-noon day
- Mother’s day
- Tuesday
- Your-hair-looks-good day
Key ingredients
The most expensive part of this recipe is of course the lamb. All other ingredients you likely already have in your fridge or pantry.
Lamb chops I like to use lamb rib chops which are characterized by a long, thin rib bone extending from the tiny lollipop of meat. This cut of lamb has amazing rich flavor and the meat is really tender.
Olive oil Of course, I only use Greek olive oil to make this recipe. It has far superior flavour and aroma compared to any other olive oil in my Greek opinion!
Garlic Fresh garlic which is locally grown is ideal.
Lemon I use fresh lemons for both the marinade and the ladolemono sauce that gets poured over the grilled chops.
Pepper Black ground pepper is the perfect seasoning for a bit of gentle heat.
Thyme This fresh woody herb goes so well with lamb.
Yellow mustard Adding mustard to the marinade makes it a bit thick and creamy.
Salt Of course, what is a great recipe without some salt!?
Oregano To make the ladolemono (oil and lemon sauce) that will be poured over the cooked meat you will mix together olive oil, lemon juice and dry Greek oregano. There is nothing more needed to make this amazing sauce.
How to make
It is actually pretty easy to make the perfect Greek grilled lamb chops.
Preparation
Trim the excess fat around the edges of your chops; this will help minimize flare ups during the cooking time.
Instructions
Step 1
Combine all of the marinade ingredients. I like to emulsify the ingredients using an immersion blender. (This is optional. If you don’t have and immersion blender simply whisk the ingredients very well).
Step 2
Place the lamb chops in large food storage bag or bowl. Pour the marinade over the lamb chop. Mix well to coat all of the pieces. Place in the refrigerator for 3-4 hours, mixing occasionally.
Step 3
During this period, prepare your ladolemono sauce and keep aside.
Step 4
A half hour before grilling, take the chops out of the refrigerator and let them sit at room temperature, still in the marinade, for 20-30 minutes.
Step 5
Once you’re ready to grill, remove the chops from the marinade, and place them on a large plate. Season them with salt. Discard the marinade at this point.
Step 6
Prepare the grill by making sure it is clean and the grates are lightly oiled. Pre-heat on high and cover the grill, while it is heating up.
Step 7
Lower the heat to medium and place the chops on the grill. Do not cover the grill, this will help minimize flare-ups, and will also help give you nice grill marks. Grill on medium for 4-5 minutes per side. We like our meat medium (with a slight pink inside), and we grill until the internal temperature is approximately 140 degrees.
Step 8
Remove the lamb chops from the grill and transfer them to a deep platter or pot. Immediately pour the ladolemono sauce over the lamb chops.
Step 9
Let the lamb chops rest 5-10 minutes. The internal temperature of the meat will increase about 5 degrees during this period, achieving the 145 degrees F. which is the recommended safe internal temperature for lamb.
Recipe substitutions
I love to use lamb rib chops for this recipe, but you can use a different cut. You can make this same recipe with loin chops or shoulder chops. Any of these would cook up beautifully, and both of these options tend to be less expensive than rib chops.
You can use a different fresh herb instead of thyme. Rosemary or mint would be nice, as would fresh oregano.
Cooking tips
The longer the meat marinates, the more flavourful it will be!
Large freezer bags are great for marinating meats. Be sure to mix things around in the bag every 30 minutes or so, to be sure that everything gets coated.
Allow your meat to come to room temperature before cooking it.
Make extra ladolemono by doubling or tripling the recipe. Keep it in the refrigerator. It is great poured over all sorts of meats and veggies.
Frequently asked questions
What is a lamb chop?
My friend Jamie Oliver has published a great guide to various cuts of lamb on his website; this is a valuable resource to have on hand when you are searching for recipes and making a trip to your butcher. As Jamie describes, lamb chops (or cutlets) are the most expensive part of the lamb because they are so tender and flavourful. The chops come from the lamb’s ribs and can either be cooked individually as I have done here or as a rack of lamb. If you want to get really fancy, you can ask your butcher to scrape some of the meat off the end of the rib bone. This results in a cut called French trimmed and makes an already impressive meal look even more impressive!
Also, Jamie doesn’t actually know that we are friends, but I am working on it. Hey Jamie, reach out to us!
What is the best internal temperature for lamb chops?
Contrary to my parents and many Greeks of their generation who prefer to have their meat well, or very well done, the ideal lamb chops should ideally be cooked until they are still pink inside. For a medium-rare cook you are looking for an internal temperature of 145 degrees Fahrenheit. This is a great time to get out your meat thermometer, and if you don’t have one, this is a great time to buy one. It would be horrible for you to spend a lot of money on your lamb chops only to have them over or under cooked.
If you are curious about other cuts of lamb, and the ideal internal temperature for those, I love this resource from American Lamb.
Do I need a grill to make this recipe?
Ideally yes, but if you do not have an outdoor grill you can also cook them on a stovetop grill pan.
How to serve
Best sides for grilled lamb chops
Lamb chops are rich and delicious and therefore they pair very well with light and fresh sides. I often opt for delicious salads such as my cucumber salad, my fennel salad or a classic horiatiki (village) Greek salad. Other great options are dandelion greens (horta), amaranth greens (vlita) and French fries!
Pin this recipe if you like it!
If you love these grilled lamb chops, I think you will also love these amazing lamb recipes!
Youvetsi with lamb (Greek orzo with lamb) A Greek classic dish of lamb and orzo baked in a rich tomato sauce.
Roast lamb with potatoes This looks like it should be complicated, but it is not!
Lamb burgers with feta The perfect Greek burger! Spiced lamb and feta is a winning combination.
Storing and reheating
These lamb chops are best served soon after they are grilled. Still, if you have leftovers you can keep them in the refrigerator for up to 3 days. Reheat them carefully to prevent them from drying out. My favourite way to do this is to wrap them in parchment paper and then aluminum foil. I then place them on a warm grill or a preheated oven. Heat until just warmed through. Usually 350 degrees Fahrenheit for about 5 – 10 minutes.
- 12 lamb chops we prefer using lamb rib chops
Marinade
- 1/3 cup olive oil
- 2 garlic cloves, minced
- juice of half a lemon
- 1/2 tsp pepper
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp yellow mustard
- 1 tsp salt (to season chops right before grilling)
Ladolemono (oil lemon sauce)
- 1/3 cup olive oil
- juice of 1 lemon (3 tablespoons or 45 mL)
- 1 tsp dried oregano
-
Trim the excess fat around the edges of your chops; this will help minimize flare ups during the cooking time.
12 lamb chops
-
Combine all of the marinating ingredients above. We like to emulsify the ingredients using an immersion blender. (This is optional. If you don’t have and immersion blender simply whisk the ingredients very well).
1/3 cup olive oil, 2 garlic cloves, minced, juice of half a lemon, 1/2 tsp pepper, 1 tbsp fresh thyme leaves, chopped, 1 tsp yellow mustard
-
Place the lamb chops in large food storage bag or bowl. Pour the marinade over the lamb chop. Mix well to coat all of the pieces. Place in the refrigerator for 3-4 hours, mixing occasionally.
-
During this period, prepare your ladolemono sauce and keep aside.
1/3 cup olive oil, juice of 1 lemon (3 tablespoons or 45 mL), 1 tsp dried oregano
-
A half hour before grilling, take the chops out of the refrigerator and let them sit at room temperature, still in the marinade, for 20-30 minutes.
-
Once you’re ready to grill, remove the chops from the marinade, and place them on a large plate. Season them with salt. Discard the marinade at this point.
1 tsp salt (to season chops right before grilling)
-
Prepare the grill by making sure it is clean and the grates are lightly oiled. Pre-heat on high and cover the grill, while it is heating up.
-
Lower the heat to medium and place the chops on the grill. Do not cover the grill, this will help minimize flare-ups, and will also help give you nice grill marks. Grill on medium for 4-5 minutes per side. We like our meat medium (with a slight pink inside), and we grill until the internal temperature is approximately 140 degrees.
-
Remove the lamb chops from the grill and transfer them to a deep platter or pot. Immediately pour the ladolemono sauce over the lamb chops.
-
Let the lamb chops rest 5-10 minutes. The internal temperature of the meat will increase about 5 degrees during this period, achieving the 145 degrees F. which is the recommended safe internal temperature for lamb.
-
Enjoy!
Calories: 1017kcal | Carbohydrates: 1g | Protein: 126g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 386mg | Sodium: 314mg | Potassium: 1624mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 12mg
Thanks for sharing!
