Lamb Chop Recipe
This juicy, tender Lamb Chop Recipe brings simple Mediterranean flavors to your grill, making weeknight dinners feel festive and restaurant-quality.
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.
Notes
If fresh herbs aren’t available, a good-quality Italian seasoning blend works in a pinch. For an indoor version, sear chops in a hot cast-iron pan, then finish under the broiler for a minute or two.
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