Greek Lamb Chops

These easy to make pan seared Greek Lamb chops (Paidakia arnisia) are marinated then seared to perfection. They are tender juicy and irresistible. They are beautiful on the grill too. Lamb chops always seem like a fancy dish but they are easier to make than steak and quicker as well. Do you need to marinate them? Not necessarily but I always recommend it. Marinating lamb chops enhances their flavor, and increases their moisture. Even just 1 hour makes a difference. The simple marinade is made with garlic, olive oil, lemon juice, and herbs. Classic flavours go into making these simple and delicious lamb chops.

Easy Greek Lamb Chops Recipe Ingredients

• LAMB RIB CHOPS: I recommend a rack of ribs and cut the individual chops yourself (or ask your butcher to do it for you). Some grocery stores like Costco sell them already cut. A full rack of lamb typically has 8 chops, ( which look like a lollipops) which is the amount you’ll need for this recipe. You can also use lamb loin chops as an alternative cut of lamb - which look like mini T-bone steaks. Either one I recommend the chops are about 1-inch thick.
• GARLIC: Fresh garlic is what I use for this recipe. I like to peel and smash them and add them to the marinade that way. They are easier to pick out of the marinade. If you mince or grate them they tend to stick to the lamb chop and burn when they are seared.
• OLIVE OIL: I use extra virgin olive oil for the marinade and usually for searing the chops, but you could use something with a higher smoke point like canola oil, avocado oil, grapeseed oil or vegetable oil.
• MUSTARD: I like to use Dijon mustard but yellow prepared mustard works great here too.
• HERBS & SPICES: Apart from salt and pepper, you will need dried oregano and fresh rosemary. You could also do a blend of rosemary and thyme too.
• LEMON ZEST & LEMON JUICE: Freshly squeezed lemon juice and zest is recommended.
  
  

How To Make Pan Seared Lamb Chops

1. Marinate Chops: Toss the chops with all the marinade ingredients in a sealable plastic bag or bowl, chill and marinate for 1-3 hours. Remove from fridge 20-30 mins prior to cooking.
2. Sear Chops: Heat oil in large skillet and cook searing til golden, 2-4 minutes each side to desired doneness.
3. Rest Chops: Once cooked transfer chops to plate, tent with foil and rest 5-10 minutes.
4. Serve: Serve warm with the lemony herb sauce if desired with any side you like.
   
   

Serve These Greek Lamb Chops With:

• Spanakorizo (Greek Spinach Rice)
• Greek-Style Potato Salad
• Easy Greek Pasta Salad
• Greek Quinoa Salad
• Greek Grilled Potatoes
• Classic Greek Salad (Horiatiki)
• Classic Greek Lettuce Salad (Maroulosalata)
• Greek Roasted Lemon Potatoes (lemonates patates)
• Greek Style Green Bean Salad
• Homemade Tzatziki
  
  

Lamb Chops Make Ahead, Storage & Freezing

• MAKE AHEAD: These are quick cooking lamb chops but they are best when marinated for 1-3 hours. Feel free to do so for best results as stated in the recipe. I don’t recommend marinating them for longer than that.
• STORAGE: Cooked lamb chops can be stored in an airtight container or wrapped tightly in foil in the refrigerator for 3–4 days. Reheat in the microwave or in the oven on low heat.
• FREEZING: Cooked cooled lamb chops can be frozen for 1-3 months in an airtight bag or wrapped individually with plastic wrap and in an airtight container. Thaw overnight in the fridge and reheat in the microwave or in the oven.
  
  

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• Greek style Souvlaki