Greek Lamb Chops
A succulent, satisfying and super easy dinner recipe!
Servings 4 servings
Calories 698kcal
Equipment
- 1 Cast Iron Skillet or Grill Pan
Ingredients
- 8 lamb chops
Marinade
- ¼ cup extra virgin olive oil, plus 1 Tablespoon for cooking
- 1 freshly squeezed lemom
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- optional: chopped parsley or rosemary for garnish
Instructions
- Using a paper towel, dry the lamb chops.
- In a large bowl, whisk together ¼ cup of olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the lamb and cover, placing in the refrigerator to chill for at least 30 minutes up to overnight.
- 30 minutes before cooking, take the marinated lamb chops out of the refrigerator and rest on the kitchen counter.
- Heat your cast iron skillet or grill pan to medium-high.
- Add olive oil. Once oil is hot, add 4 lamb chops to the skillet or grill pan, and cook for 3-4 minutes each side. Transfer to a plate, then repeat with the remaining lab chops.
- Allow the meat to rest for 5 minutes before serving. Garnish with chopped parsley and/or rosemary if you wish.
Notes
Makes approximately 4 servings (2 lamb chops per person).
Storage: store leftovers in the refrigerator in an airtight container for up to 3-4 days.
Nutrition
Calories: 698kcal | Carbohydrates: 2g | Protein: 84g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 257mg | Sodium: 782mg | Potassium: 1107mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 8mg