Spice up dinner with this exquisite Greek lamb dish that will be sure to impress your family or guests. Whether you are hosting a dinner party or looking for an extraordinary holiday centerpiece, you can’t go wrong with this simple, yet elegant Mediterranean meal.
Cooking lamb may seem intimidating, however it is surprisingly easy. One of the key ingredients to this recipe is purchasing quality meat. Trust me, there is a huge difference in taste from the lamb you purchase at the supermarket versus a first-class butcher shop. As someone who is Greek, I consider myself a lamb connoisseur since it is served at almost all holiday meals and large family dinners. These are my go to meat-markets around Collin county when looking for flavorful lamb chops.
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Best Butcher Shops
- Deep Cuts, Dallas :: Choose from five different cuts of grass-fed lamb starting at $14.99 per pound.
- Farm2cook, Frisco :: They partner with specialized farms to provide the highest quality meat to their loyal customers.
- Flurry’s Market, Flower Mound :: Don’t forget to grab a daiquiri and side salad before you leave this first-class butcher shop.
- Hirsch’s Meats, Plano :: Request to see the lamb chops, racks, and legs if you can’t find them in the case. They are always on hand.
- Wild Fork, Frisco :: Use the filters to find exactly what you’re looking for: Lamb, holiday, grass-fed . . . voila!
Let’s Marinate on It
Now that you know the best meat-markets, you just need to know what to type of lamb to purchase. There are a variety of cuts to chose from. For this recipe, I like to use lamb loin chops. They look like tiny T-bone steaks and are incredibly tender.
The other secret to making the most delectable lamb chops is marinating them overnight. This simple marinade includes a variety of Mediterranean seasonings, olive oil, full fat Greek yogurt, and, of course, fresh lemon juice — no Greek dish would be complete without it. Let the meat soak up all of the scrumptious seasonings overnight to have the best tasting chops.
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Fire Up the Grill
Before you are ready to cook the lamb, remove it from the refrigerator for 20 – 30 minutes. Allowing the chops to come to room temperature ensures the lamb will be tender and flavorful. Conversely, if you put cold meat directly on a hot surface, most of the juices leak out and the meat cooks unevenly.
Preheat the grill to around 500 degrees then cook the room-temp chops for about five to six minutes per side. When the lamb is done, let it rest three minutes before serving.
If entertaining, place the lamb on a beautiful platter and garnish it with sliced lemons and fresh oregano.
To accompany the chops, I recommend serving them with a plate of warm pitas and offering guests a variety of toppings displayed in elegant bowls. Our favorite options are tzatziki sauce (store bought is okay), diced Roma tomatoes, shredded lettuce, red onions, and feta cheese. Vόστιμος! (Tasty in Greek!)
Ingredients
- 2 1/2 pounds lamb loin chops
- 1/4 cup extra virgin olive oil, more for brushing the grill
- 1/4 cup fresh lemon juice
- 3 tablespoons full fat plain Greek yogurt
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon coriander
- Salt and freshly ground black pepper, to taste
Directions
- Place lamb chops in a gallon Ziploc bag to prep for the marinade.
- In a mixing bowl, whisk together the rest of the ingredients, and pour the marinade over the meat. Seal the bag while pressing out any excess air, and place in the refrigerator overnight or for at least two hours before cooking.
- Remove the lamb from the refrigerator 20 – 30 minutes before grilling.
- Brush grill grates lightly with olive oil and preheat the grill to 500°F. Once hot, cook the lamb until slightly charred, flipping occasionally. This usually takes five to six minutes per side, depending on the thickness of the lamb.
- Remove the chops from the grill and allow them to rest for three minutes on a cutting board.
- Place the lamb on a platter and garnish it with sliced lemons and fresh oregano. Serve with pita bread and bowls filled with feta, shredded lettuce, chopped Roma tomatoes, red onion, and tzatziki sauce.
Now you know the secret to making the most tantalizing Greek lamb chops, and serving a meal that will be sure to impress your family or guests! Aπολαμβάνω! (Enjoy!)
