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Herb Marinated Lamb Chops

February 13, 2020 by Lucy Parissi 2 Comments

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Two pan fried lamb chops in a skillet with rosemary garnish
Close up on pan fried herby lamb chops

Juicy succulent lamb chops in a simple garlic and herb marinade – ready in minutes and perfect for date night! 

You will also love my Roast Rack of Lamb


Post may contain affiliate links. For more information, check my disclosure

Close up on pan fried herby lamb chops

IN COLLABORATION WITH ‘LAMB – TRY IT LOVE IT’

Growing up in Greece I feel like lamb chops are an intrinsic part of my cultural heritage!

My family used to visit restaurants that were known for their chops (paidakia in Greek) – people would travel a fair distance to enjoy delicious grilled lamb.

Well I am here to tell you that you don’t have to travel far to make this irresistible dish – you can cook the perfect lamb chops right at home.

And if cooking with lamb sounds a bit intimidating then take a look at the recipes I have created with  “Lamb Try It Love It”!

Cooking for date night

Tender and  juicy lamb chops are the perfect easy – yet impressive! – dish to serve at a romantic dinner.

A simple garlic and herb marinade infuses the meat with flavour while the salt tenderises it. 

Ingredients for lamb chop marinade

A few minutes in a hot skillet and you are ready to serve – major wow factor for very minor effort!

And I know some of you are raising eyebrows at “garlic” being used near “romantic”… What can I say, I find delicious food pretty seductive… but perhaps you can leave the garlic out if it is a first date 😉

Pan fried Greek lamb chops in a skillet

Best herbs for lamb

Lamb ❤️ herbs! It pairs especially well with oregano, rosemary, thyme and mint.  These are basically the herbs used in Greek lamb chops along with olive oil and lemon juice.

Mix the herbs with garlic and virgin olive oil to create a simple marinade, rub over the well-seasoned chops and leave for 20-30 minutes before searing in a hot pan. 

Rosemary, mint, thyme and oregano with a lamb chop on marble board

Know your chops!

If you look for lamb chops at the butcher or in supermarkets you will realise that they don’t all look alike. That’s because they come from different parts of the animal – typically the shoulder, loin, or ribs. 

Loin chops are usually a bit thicker and take longer to cook, while rib chops look fancier with the bone exposed (French trimmed) creating an easy handle for picking up with your fingers. My son calls them lollipops! 

Look for chops that are all roughly the same size and thickness, with a nice marbling of fat at the edges. Allow for three medium chops per person unless you are feeling particularly hungry!  

HOW TO COOK LAMB CHOPS

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

Season your chops liberally with coarse salt and freshly ground pepper.

Lamb chops seasoned with salt and pepper

Prepare the marinade: combine thyme, oregano, rosemary, mint with olive oil and minced garlic in a small bowl.

Making garlic and herb marinade in a bowl

Rub the marinade over the lamb, massaging it into the meat, and leave for up to 20 minutes at room temperature.

Rubbing herb and garlic marinate into lamb chops

Heat a large skillet over high heat for 30 seconds. Add the olive oil and heat until it slides easily around your skillet – you will see it shimmering. 

Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 minutes.

Pan frying lamb chop in a skillet


Flip the chops over and cook for another 3-5 minutes (depending on thickness).
They should be to medium rare 57°C (135°F) if checked with a meat thermometer. 

Transfer the chops to a warm plate and leave them to rest for 5 minutes. This will allow the proteins in the meat to relax for maximum juiciness!

Two pan fried lamb chops in a skillet with rosemary garnish

What to serve with lamb chops

For a light dinner a deux I would suggest serving these with a salad and maybe some steamed beans or asparagus. Choose from any of the side dishes below for a heartier meal!

Greek potato salad

Make my mum’s Greek Potato Salad once and it will become your go-to side dish for all picnics and barbecues. This healthy potato salad contains no mayonnaise, is gluten free, vegetarian and Slimming World friendly too!
Read More
Greek Potato Salad on a blue patterned plate

Quick smashed Greek potatoes with feta and rosemary

These quick smashed Greek potatoes with feta and rosemary taste totally delicious and require so little effort.
Read More
These quick smashed Greek potatoes with feta and rosemary taste totally delicious and require so little effort

Lebanese Tabbouleh salad { vegan }

This super-healthy tabbouleh salad is easy to make and packed with flavour. I have stuck pretty close to the authentic Lebanese recipe with a couple of minor twists.
Read More
Small bowl of Lebanese tabbouleh
Close up on pan fried herby lamb chops

Herb Marinated Lamb Chops

Lucy Parissi | Supergolden Bakes
Juicy succulent lamb chops in a simple garlic and herb marinade – ready in minutes and perfect for date night!
4.59 from 12 votes
Print Rate
Course: Main Course
Cuisine: Greek
Keyword: Herb Crusted Lamb Chops, Lamb Chops Recipe
Prep Time: 5 minutes minutes
Cook Time: 6 minutes minutes
Marinating: 20 minutes minutes
Total Time: 31 minutes minutes
Servings: 2 people
Calories: 1244kcal
Prevent your screen from going dark

Equipment & Tools

Skillet

Ingredients

  • 6 lamb chops , rib chops
  • Salt and pepper to season
  • 2 tbsp extra virgin olive oil to fry

For the marinade

  • 1 tbsp fresh thyme , finely chopped
  • 1 tbsp dried oregano , Greek oregano preferably
  • 1 tbsp fresh rosemary , finely chopped
  • ½ tbsp fresh mint , finely chopped
  • 2 garlic cloves , minced
  • 4 tbsp extra virgin olive oil
  • lemon wedges to serve

Instructions

  • Season your chops liberally with coarse salt and freshly ground pepper.
  • Prepare the marinade: combine the thyme, oregano, rosemary, mint, garlic and olive oil in a small bowl.
  • Rub the marinade over the lamb, massaging it into the meat, and leave for up to 20 minutes at room temperature.
  • Heat a large skillet over high heat for 30 seconds. Add the olive oil and heat until it slides easily around the skillet.
  • Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 minutes. They should be cooked medium rare 57°C (135°F) if checked with a meat thermometer.
  • Flip the chops over and cook for another 3-5 minutes (depending on thickness).
  • Transfer the chopes to a warm plate and leave them to rest for 5 minutes. This will allow the proteins in the meat to relax for maximum juiciness!
  • Serve with lemon wedges on the side and a green salad or choose from your favourite side dishes.

Video

Notes

Cooking on the BBQ
Preheat your grill (barbecue) for direct cooking over medium heat.
Grill the chops for 3-4 minutes per side, keeping the lid closed as much as you can, until slightly charred.
Leave to rest for about 5 minutes before serving with extra lemon wedges on the side.

Nutritional Info

Calories: 1244kcal | Carbohydrates: 5g | Protein: 126g | Fat: 78g | Saturated Fat: 20g | Cholesterol: 386mg | Sodium: 303mg | Potassium: 1660mg | Fiber: 2g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 13mg
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Comments

  1. Perry says

    January 29, 2021 at 8:03 pm

    5 stars
    So the recipe may have been posted by a woman, but in Robert B. Parker’s name it’s a super idea for a man to use on his date night! Marinate the meat in advance, clean yourself up nicely and invite your “someone” in for dinner with the potato salad she suggests. Remember the German tradition of serving potato salad warm and let a good wine cool things off. German/ Austrian wines make perfect combinations! Served this with sautéed snap-peas. Garlic’s not a problem if you’ve both eaten it!

    Reply
    • Shaun says

      February 24, 2021 at 9:58 am

      German/ Austrian wine’s go with very little, especially this lamb dish! Possibly a decent German Pinot Noir but I’ve never tried any. I also wouldn’t rule out a good Gewurztraminer from California, but in general I’d recommend any of the French Chateau’s eg Chateauneuf Du Pape, or the lighter New World wines.

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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