Juicy Greek Lemon Garlic Lamb Chops

These Greek Lemon Garlic Lamb Chops are so delicious, they never miss! I’ve been using this recipe for years and they come out perfect every single time.

Juicy Greek Lemon Garlic Lamb Chops

The marinade is very flavorful and the cooking method ensures that the lamb chops come out perfectly juicy and tender every time. If you’re in a rush (like I usually am) you can even cook them right away instead of marinading for a few hours and they’ll still be delicious.

Mix Lamb Chops with Marinade

The best part is how quick it all comes together. To make the marinade mix salt, black pepper, oregano, red chili flakes, olive oil, and a gooood amount of lemon juice together. Then massage into the lamb chops. You can either let this sit for a bit or cook right away!

Fry Lamb Chops on High Heat

To cook, heat up a heavy bottom skillet on high heat and add oil. When the oil is nice and hot and begins to shimmer, add in the lamb chops one by one. Keep everything in a single layer and don’t overcrowd the pan! This will ensure the lamb chops brown well instead of steam and develop more flavor. Turn them over and let the other side also brown until cooked through.

Cook Thinner Lamb Chops for Less Time

If your lamb chops are very thick and it seems like they will burn before cooking through properly, turn the heat down to medium. For a rack of lamb that weighs 2 pounds altogether, I cooked each chop for four minutes per side-eight minutes total. For a rack that weighs 1 pound and has been separated, I cooked them 2 minutes per side.

Lamb Chop Temperature Should be Between 145° and 150°

To ensure juicy and perfectly cooked lamb chops, use a meat thermometer! When inserted halfway into the middle of the chop, the thermometer should read between 145° and 150°. Remove immediately once it reaches temperature so they do not overlook and turn tough and chewy.

Perfectly Cooked Lamb Chops

Once cooked, set the lamb chops aside and let them rest. Serve warm with whatever sides you like. I love serving them with a little yellow basmati rice, mixed pickle vegetables, and whatever sauce I have the ingredients for. This time I served them with a classic white kabob sauce. I just mixed together Mayo, yogurt, dried dill, a splash of vinegar, and salt. Honestly these chops were so juicy and tender that they didn’t even need any sauce!


  • 2 lbs lamb chops
  • 1/4 cup olive oil
  • 1 tsp oregano
  • 1 tsp red chili flakes
  • Juice of one lemon
  • 6-8 cloves garlic, minced
  • Salt and black pepper to taste
  • Oil to fry


1. Mix all ingredients and massage into the lamb chops. Set aside to marinate

2. Heat a heavy bottom skillet on high heat with a little oil. Place lamb chops in a single layer and fry 2-4 minutes on each side depending on how thick it is

3. When a thermometer inserted halfway into the middle of a chop reaches between 145° to 150° remove immediately and set aside to rest

4. Serve warm what with every sides you like and enjoy!

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