Marinated Greek Lamb Chops (Cast Iron or Grilled)
These juicy Greek lamb chops are marinated in olive oil, garlic, lemon, and oregano, then seared hot in a cast iron skillet or over the grill. The result is tender, golden-browned lamb full of vibrant Mediterranean flavour.
Ingredients
For the Lamb Chops
- 8 lamb loin chops 1 to 1½ inches thick
- 6 tablespoons olive oil divided
- 4 teaspoons minced garlic about 4 cloves, divided
- 2 tablespoons fresh oregano or 1½ teaspoons dried, divided
- Zest of 2 lemons divided
- 3 tablespoons fresh lemon juice from about 1½ lemons
- Kosher salt and freshly ground black pepper
- Optional: flaky sea salt for finishing
For the Blistered Mini Peppers
- 8-10 mini mini sweet peppers mixed colours, stems on
- 1 tablespoon extra virgin olive oil
- Flaky sea salt or kosher salt to taste
- Optional: squeeze of lemon juice or pinch of dried oregano
Instructions
Marinate the Lamb Chops
- In a large bowl, whisk together 4 tablespoons olive oil, 3 teaspoons garlic, half the oregano, half the lemon zest, 2 tablespoons lemon juice, and a generous pinch each of salt and pepper. Add the lamb chops and coat well. Cover and marinate at room temperature for 30 minutes max.Tip: Because the marinade contains lemon juice, don’t go beyond 30 minutes or the acid may start to toughen the meat. To prep ahead, mix the marinade and store separately, then combine just before marinating.
Make the Finishing Sauce
- In a small jar or bowl, combine 2 tablespoons olive oil, the remaining garlic, oregano, lemon zest, and 1 tablespoon lemon juice. Set aside.
Preheat Your Cooking Surface
- Heat a cast iron pan (in an Ooni oven, on the stovetop, or over a grill) or preheat your grill to medium-high heat. You want it hot, around 475–500°F (245–260°C) for a good sear.
Prepare and Cook the Peppers
- Rinse and dry the peppers thoroughly. Leave them whole with stems on. Toss with 1 tablespoon olive oil and a small pinch of salt.Place peppers directly onto the grill or into the hot cast-iron pan. Cook for 6–8 minutes, turning occasionally, until blistered and slightly collapsed. Set aside.
Sear the Lamb Chops
- Place the lamb chops upright on the fat cap side in the hot skillet (or on the grill) and sear for 1 minute to render some fat. Then lay them flat and cook for 2–3 minutes per side for medium-rare, flipping once.
Rest and Serve
- Transfer the lamb to a plate and rest for 5 minutes. Drizzle with the lemon–oregano finishing sauce. Serve with blistered mini peppers and a sprinkle of flaky sea salt.
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