Grilled lamb chops - Yann´s food

Name: Grilled lamb chops
Prep time: 240 min
Cook time: 8 min
Total time: 248 min
Yield: 4 servings
Ingredients: 1 kg lamb chops; 1 dl olive oil; 2 lemons; 2 cloves garlic, crushed; 2 tbsp dried oregano; salt and pepper, to taste

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This is the recipe for authentic Greek grilled lamb chops.
Let them marinate for at least 4 hours, preferably overnight, and grill them preferably on a charcoal grill!

If you do not like oregano, you can replace it with rosemary, fresh herbs work great instead of dried ones. Grill for 3-4 minutes on each side.

With French fries, a Greek salad and a cold beer, this chef is happy.

More dishes for the grill:
Beer can chicken
Bacon Explosion

🍷 Wine tips

Cabernet Sauvignon: Grilled lamb chops are classic red-meat territory that calls for a full-bodied red. Cabernet Sauvignon from Bordeaux or California provides the perfect match with tannins and dark fruit. Syrah from the Rhône or Malbec from Argentina are equally excellent.

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Tips and variations

Use fresh lamb chops and let them sit at room temperature for 30 minutes before grilling for more even heat distribution.
Pat the meat dry with kitchen paper and brush with oil before grilling for the best crust and caramelisation.
Rest the lamb chops for 5 minutes after grilling so the juices redistribute evenly and the meat stays juicier.

Prep 4 hrs

Cook 8 min

Total 4 hr 8 min

Servings 4 servings

Ingredients

1 kg lamb chops
1 dl olive oil
2 lemons
2 cloves garlic crushed
2 tbsp dried oregano
salt and pepper to taste

Instructions

Mix all the ingredients in a large bowl and marinate the chops for at least 4 hours, preferably overnight.
Light the grill. Charcoal is best, but a gas grill works fine too.
Wipe the oil off the chops before they go on the grill to avoid flare-ups that scorch the meat.
Grill the chops for 3 to 4 minutes on each side, depending on how hot your grill is.
Serve with French fries and a good salad.

Nutrition per serving

Calories: 744 kcal
Carbohydrates: 4 g
Protein: 31 g
Fat: 67 g
Saturated fat: 23 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 35 g
Cholesterol: 141 mg
Sodium: 112 mg
Potassium: 491 mg
Fiber: 1 g
Sugar: 1 g

Nutrition values are estimates.

Frequently asked questions about grilled lamb chops

How long should you grill lamb chops?

Grill lamb chops for 3 to 4 minutes on each side over high heat for medium (slightly pink inside). Thicker chops need a little longer. Let them rest for 3 to 5 minutes under foil after grilling for the best result.

What internal temperature should lamb chops reach?

For medium (pink and juicy), a core temperature of 60 to 63°C is ideal. Medium well (slightly pink) is 65 to 68°C. Above 70°C counts as well done, but lamb dries out quickly at high temperatures, so stop at 65°C for the best flavour.

What is the best marinade for lamb chops?

A classic marinade is garlic, rosemary, olive oil, lemon juice and salt. Let the meat marinate in the fridge for at least 4 hours, preferably overnight. Mint, oregano and Dijon mustard are other popular seasonings for lamb.

What do you serve with grilled lamb chops?

Grilled lamb chops go perfectly with tzatziki, grilled vegetables, couscous salad or oven-baked potatoes. A fresh mint and yoghurt sauce is also a classic side. To drink, a full-bodied red such as Cabernet Sauvignon or Syrah is a great match.

Can I cook them in a pan instead of on the grill?

Absolutely. Heat a frying pan over high heat with a little oil and fry for 3 to 4 minutes on each side. Add butter, garlic and rosemary for the last 2 minutes and baste the meat with the melted butter for extra flavour.

How long should the lamb marinate?

At least 4 hours, preferably overnight, in the refrigerator. Avoid marinating longer than 24 hours.