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Lamb Chop Recipe
This juicy, tender Lamb Chop Recipe brings simple Mediterranean flavors to your grill, making weeknight dinners feel festive and restaurant-quality.
When the weather turns warm, I reach for this marinated, grilled lamb chop main course more than any other—its garlicky, herb-kissed crust and rosy interior never fail to delight. What makes this recipe special? I use a quick yogurt-olive oil marinade that keeps each chop moist, plus a sprinkle of Mediterranean spices for an easy, healthy dinner. You know what? I first tested it last spring on my back deck in Arizona, sipping a crisp Sauvignon Blanc, and I’ve been serving it for family gatherings ever since.
Why You’ll Love This Recipe
- No fuss: simple ingredients you likely have on hand
- Ready in about an hour—even beginners can nail it
- Marinated lamb chops stay extra juicy and tender
- Packed with protein (around 25g per serving) and healthy fats
- Versatile: perfect for grilling, broiling, or pan-roasting
- Mediterranean flair: garlic, lemon, oregano—bright and fresh
- Ideal as a main course for casual dinners or festive occasions
- Gluten-free and low-carb—great for varied diets
Ingredients
• 8 lamb rib chops (about 1–1½ inches thick; choose grass-fed if possible)
• ½ cup plain Greek yogurt (whole milk for extra creaminess)
• 3 tablespoons extra-virgin olive oil (cold-pressed if you have it)
• 4 garlic cloves, minced (or 1½ teaspoons garlic powder)
• 1 tablespoon fresh lemon juice (from ½ lemon)
• 2 teaspoons fresh oregano leaves, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
• 1 teaspoon sea salt (use flaky Maldon for a nice crunch)
• ½ teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional, for a hint of heat)
• Lemon wedges and fresh parsley for garnish
Tip: If fresh herbs aren’t available, a good-quality Italian seasoning blend works in a pinch.
Directions
- Whisk the marinade: In a medium bowl, mix yogurt, olive oil, garlic, lemon juice, oregano, rosemary, salt, pepper, and red pepper flakes. The texture should be silky—add a teaspoon of water if it feels too thick.
- Marinate the chops: Pat lamb chops dry, then coat evenly with the yogurt mixture. Cover and refrigerate for at least 30 minutes (up to 4 hours)—longer marinating makes them even more tender.
- Preheat your grill (or broiler/pan): Aim for medium-high heat (around 400°F). Brush grates with oil to prevent sticking.
- Grill time: Place the lamb chops on the hot grill. Cook 3–4 minutes per side for medium-rare (internal temperature 135°F), adjusting time based on thickness. Use tongs to flip—piercing the meat lets precious juices escape.
- Rest and serve: Transfer chops to a plate, tent loosely with foil, and let rest 5 minutes. Resting seals in juices so each bite stays succulent.
- Garnish and enjoy: Sprinkle with parsley, serve with lemon wedges, and pair with roasted veggies or a crisp salad.
Servings & Timing
• Yield: Serves 4 (2 chops per person)
• Prep Time: 10 minutes (plus 30–240 minutes marinating)
• Cook Time: 8–10 minutes
• Total Time: About 50 minutes (including minimum marinating)
Variations
• Rosemary-Mint Twist: Swap oregano/rosemary for fresh mint and parsley.
• Smoky Paprika: Add 1 teaspoon smoked paprika to the marinade.
• Citrus Burst: Stir in orange zest for a sweet-tangy note.
• Pan-Seared: Sear on the stovetop in a hot cast-iron skillet, finishing in a 425°F oven for 5 minutes.
• Keto-Friendly: Skip yogurt and use olive oil, garlic, and herbs only.
• Dairy-Free: Substitute coconut milk yogurt for Greek yogurt.
Storage & Reheating
• Fridge: Store cooked lamb chops in an airtight container for up to 3 days.
• Freezer: Wrap individually and freeze for up to 2 months; thaw overnight in the fridge.
• Reheat: Gently reheat in a 350°F oven for 8–10 minutes or in a skillet over medium heat, covered, until warmed through. Adding a splash of broth keeps meat moist.
• Make-Ahead: Marinate chops up to 4 hours in advance; grill just before guests arrive.
Notes
• I learned that yogurt not only tenderizes but also adds a subtle tang—don’t skip it unless you must.
• If your chops are extra thick, raise marinating time by 30 minutes and cook 1–2 minutes longer per side.
• Letting meat rest is non-negotiable; I once sliced in too soon and lost half the flavor-packed juices!
• For an indoor version, sear chops in a hot cast-iron pan, then finish under the broiler for a minute or two.
FAQs
Q: Can I use lamb loin chops instead of rib chops?
A: Absolutely—just adjust the cook time by a minute or two depending on thickness.
Q: What’s the best temperature for medium lamb?
A: Aim for 135°F internal (it rises about 5°F while resting), yielding perfectly pink, juicy meat.
Q: Is it okay to marinate overnight?
A: Yes, up to 12 hours is fine; beyond that, yogurt enzymes can break down meat too much, resulting in a mushy texture.
Q: Can I grill this indoors?
A: You can pan-sear on high heat or use a grill pan—just watch the smoke.
Q: How do I know when lamb is done if I don’t have a thermometer?
A: Press the thickest part—medium-rare feels like the fleshy area under your thumb when your hand is relaxed.
Q: Are lamb chops healthy?
A: Lamb is rich in protein, B vitamins, iron, and zinc; cooking with olive oil and herbs keeps this a nutritious main course.
Q: What sides pair well?
A: Think Mediterranean—roasted root veggies, Greek salad, couscous, or herbed quinoa.
Q: Can I skip the red pepper flakes?
A: Sure—just omit them for a milder flavor, or swap in a pinch of cayenne if you want heat without the flakes.
Conclusion
This Lamb Chop Recipe is the perfect blend of simplicity and bold Mediterranean flavor—juicy, tender chops in under an hour make dinner feel special any night of the week. Give it a try, and let me know how your family enjoys these marinated, grilled beauties. Drop a comment below or explore my other easy main course recipes for more dinner inspiration!
Lamb Chop Recipe
Ingredients
- 8 lamb rib chops lamb rib chops (about 1–1½ inches thick; choose grass-fed if possible)
- 1/2 cup plain Greek yogurt (whole milk for extra creaminess)
- 3 tablespoons extra-virgin olive oil (cold-pressed if you have it)
- 4 garlic cloves garlic cloves, minced (or 1½ teaspoons garlic powder)
- 1 tablespoon fresh lemon juice (from ½ lemon)
- 2 teaspoons fresh oregano leaves, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- 1 teaspoon sea salt (use flaky Maldon for a nice crunch)
- 1/2 teaspoon freshly ground black pepper
- pinch red pepper flakes (optional, for a hint of heat)
Instructions
- In a medium bowl, mix yogurt, olive oil, garlic, lemon juice, oregano, rosemary, salt, pepper, and red pepper flakes. The texture should be silky—add a teaspoon of water if it feels too thick.
- Pat lamb chops dry, then coat evenly with the yogurt mixture. Cover and refrigerate for at least 30 minutes (up to 4 hours)—longer marinating makes them even more tender.
- Aim for medium-high heat (around 400°F). Brush grates with oil to prevent sticking.
- Place the lamb chops on the hot grill. Cook 3–4 minutes per side for medium-rare (internal temperature 135°F), adjusting time based on thickness. Use tongs to flip—piercing the meat lets precious juices escape.
- Transfer chops to a plate, tent loosely with foil, and let rest 5 minutes. Resting seals in juices so each bite stays succulent.
