published Jun 03, 2024 Lamb has a naturally earthy, robust taste that would be a shame to hide with excessive seasoning. I’m using just a few ingredients to highlight these flavors — it’s a simple, beginner-level lamb recipe that won’t leave you guessing! Greek lamb chops are marinated in complimentary, summery flavors that define Mediterranean cooking: bright, floral lemon, grassy herbs, sweet and hot red pepper flakes, and just a touch of olive oil. Perfect summertime grilling fare! Make these lamb loin chops either on the grill or in a cast iron pan. The latter is an excellent choice for the cooler seasons — or if you want to make a delicious pan sauce, sizzling the herbs and garlic, to go along with the meat. As far as sauces go, cool and creamy tzatziki is another excellent option, and a light feta or lentil salad featuring produce of the season is a great match for grilled lamb.
Recommended Tools
Citrus Juicer – A juicer will get every last drop out of the lemon. Zester – Using a good, sharp zester will save you a lot of time and energy, and allow you to get all of the zest from the lemon without cutting into the bitter pith underneath. Grill – I usually prepare lamb loin chops on the grill, but you’ll have just as much success preparing them on a cast iron skillet. See the Notes on the recipe card.
Storing and Reheating
Transfer any leftover Greek lamb chops to an airtight container and refrigerate. Like most red meat, cooked lamb can be refrigerated for up to 4 days. Reheat in an oven preheated to 350 degrees F until warmed through. Love this recipe? Share it with the world on Pinterest.
