Grilled Greek Style Lamb Chops - The Genetic Chef (2024)

If you’re looking to impress guests at dinner, then you absolutely need to make these Grilled Greek Style Lamb Chops. Marinated in lemon, oregano, and loads of garlic, these lamb chops reach the ultimate level of flavor, and will make you look like a rockstar.

This makes a phenomenal dinner. What else is there to say? It’s simple to prepare too. All you have to do is mix a simple sauce, marinate, grill for a few minutes, then serve. How easy is that? I mean, just look at the pictures! Oh my!

I usually grill two racks of lamb chops to feed the big meat eaters in my family. For a normal family of four, you could halve this recipe and serve with some awesome sides and you should be good.

These Greek style lamb chops go well with:

• Perfect Mashed potatoes
• Rich Creamy Garlic Mashed Potatoes
• Salty Golden Smashed Potatoes
• Silky Smooth Carrot Puree
• Roasted Asparagus with Mozzarella
• Perfect Rice Pilaf

Slicing the lamb chops:

I like to slice each rack into four - that’s two bones for each chop. Funny story here - when I was buying these racks I was actually counting the bones in each package because I wanted to buy the one with the most in it. Ya, I know. I think I had a moment there. It wasn’t until someone asked why I was counting that it sunk in that all of them had eight.

If you’re serving as an appetizer (go you!), then slice them into eight chops.

Marinating:

I reserve about ¼ cup of the marinade to pour over the cooked chops. This step takes them to the next level. The flavors are a party in your mouth. Yum.

You can marinate these for at least two hours (four is better) or up to overnight. I wouldn’t go too much longer since these are sliced chops and not a rack. Since there is lemon juice in the marinade, the acid will break down the meat. We don’t want mushy meat right? And once it turns mushy, there isn’t a pill that will bring it back. Know what I’m saying???

Before you grill, remove the lamb chops from the fridge and bring these to room temperature. It should take about 30 minutes or so. You don’t want to throw cold meat on a hot grill. I won’t say never do it but for this recipe, I recommend you don’t.

Grilling should only take about 3 - 4 minutes per side for the thinner chop and 6 - 8 minutes per side for the thicker ones. I prefer these medium well so I grill them accordingly. Make sure you fire up that grill and get it nice and hot. Let them sit for a few minutes before devouring. And yes, I eat them like a cavewoman using my fingers as my utensils.

Try some of my other delicious juicy meat recipes:

• Grilled Thin 7-Bone Chuck Steaks
• Mustard Crusted Roasted Lamb Chops
• Italian Meatloaf Cooked in No Bake Tomato Sauce
• Ground Beef with Spinach and Cream
• Nat Your Average Chili

Life is too short for mediocre food.

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