One of the most enjoyable grilling centerpieces for Greeks (or anyone that enjoys the outdoor grill) would have to be lamb chops. There are a few approaches…grill the whole rack and cut into individual chops, add an herb & crumb crust, marinades, spice variations….you name it!
Like any dish that turns out wonderfully, the key is in the selection of ingredients. Here in Ontario, we’re blessed with having a wonderful supply of Ontario lamb. New Zealand lamb is available here (and worldwide) but buying local is best, no?
Lamb chops are the most expensive cut of the lamb. Lean meat surrounded by delicious lamb fat. The lamb chops need little fussing over, a marinade for a couple of hours, grilled on high on your grill and cooked to order. Personally, I like my lamb chops a medium.
The lamb chops are marinated in olive oil, a dab of Dijon mustard, fresh thyme, garlic, lemon juice and black pepper. They are seasoned with salt and fresh ground pepper before hitting the grill and finished only with fresh-squeezed lemon juice, dried Greek oregano and fleur de sel.
Lamb Chops
(serves 4-6)
3 racks of lamb chops (when cut makes about 24 chops)
1/2 cup olive oil
3 cloves of garlic, minced
1 tsp. of Dijon mustard
2 Tbsp. of chopped fresh parsley
2 Tbsp. of fresh thyme
juice of 1/2 lemon
2 tsp. of fresh ground pepper
sea salt & fresh ground pepper
lemon wedges
dried Greek oregano
- In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.
- Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a medium-high heat. Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.
- Grill your lamb chops for 4-5 minutes a side and brush on the reserved marinade on by sides when cooked.
- Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.
.I served the Kappa P62 Xinomavro/Syrah…perfect for grilled lamb!
55 Responses
What a fantastic platter of food – everything looks delicious Peter.
That’s a fabulous presentation! Those lamb chops are cooked to perfection!
Cheers,
Rosa
everything looks so good! WOW!
Peter δεν νομίζω να υπάÏχει κάποιος άλλος που να Ï€Ïοβάλλει τόσο ωÏαία την Ελληνική κουζίνα στο εξωτεÏικό.
ΜπÏάβο!!!
A fantastic plate of food Peter!
guess what’s marinating in my fridge right now for dinner? yup, your lamb chops!
There is another perfect dish for a lovely summer bbq… :) It looks absolutely delicious!
You can never give me enough ways to make lamb chops. Everything on the plate looks great.
You make me hungry with this beautiful presentation and recipe. We love lamb… once we travelled to another town in the middle of the week just to have roasted lamb for dinner…
That is one gorgeous platter of food. The lamb looks done to perfection!
Def a meal fit for a king. “Paidakia” are my favourite cut of lamb ever! I also like the technique you used on the potatoes…I must try it!
The corn and tomato salad look great. We can taste the grill flavor!
What a presentation!!!
Everything is super!!!!!!!
What a beautiful spread. Looking at your photos, I can almost smell the lamb. I’m bookmarking.
I love this plate of food Peter! I need to make that salad!
Hurrah for local ingredients Peter and succulent lamb is no exception:D
Ooh, nice herby, spicy goodness! :) Have a great trip peter! :)
Another wonderful recipe…. I used your sage/honey pork chop recipe for lamb chops and it was very very tasty, too.
Oh, man, Peter, my mouth is watering. Amazing looking lamb, just how I like it! And the side salad looks just about perfect.
I am sad to report that we also had lamb chops last night and they did not look nearly as good as this. I was in a hurry and no passion went into the food!!! This meal however is a feast!!!
Food of the gods!
Perfect coloring to the lamb!!! My mom refuses to let me cook lamb any less than medium well. I’m not sure why… But I love a medium rare lamb chop!
have you ever heard of lambchop’s playalong? it was a puppet show from many moons ago and it’s what i think of every time i see lamb chops. it all looks pretty spectacular, peter, but i’m most drawn to that colorful summer salad!
Peter – this all look so delicious.
I am finally appreciating nicely cooked chops and steak (my dear Mum is not a good cook – C snd S were always served grey – over cooked leather and tasteless despite the marinades).
This recipe i want to try on my Folks come our Summer.
Thank you again for such brillinat inspiration. Enjoy the rst of your Summer,
Michelle in Wellington, NZ
OMG I want that whole plant now & its breakfast time here! We are thinking of buying 1/2 a local lamb & this may have pushed me over the edge towards yes
I want the whole meal deal when I visit Petah! It’s fantastic. love the neat chops you get (have to see ours…LOL), the marinade that makes my ♥ sing, the great potatoes & then the corn side. SUMMAH…Petah, screaming summah!
I have one GIANT objection here: you have removed the most delicious part of the lamb chop! The little bit of fat at the end!!!
every time I come to your site I wish you were my neighbor! I always leaving salivating over your delicious food and gorgeous photos
The chops look so perfectly juicy! I love this corn salad with feta too!
I’ve bookmarked this for all three recipes!!!
That lamb looks perfectly cooked and nice and pink on the inside. Recently I have been enjoying grilled corn with melted butter, crumbled feta and a dash of cayenne pepper. This corn salad also sounds really good.
What an incredible post, I may not comment all the time, but I subscribe to the emails so I get to pour over the wonderful recipes and pictures. I had to wish you a wonderful trip and look forward to seeing what inspires you on the culinary front on your return.
Have a wonderful trip my friend! I’m making that corn and feta side dish this weekend. No kidding!!
That is one tasty looking platter. A summer feast! I’ve never made potatoes that way and love the crispy look of them, and the lemon-thyme and mustard flavors on the lamb are making my mouth water. It great to catch up on your postings. I hope you have a good vacation!
Those potatoes look incredible! I just went from pretty hungry to ravenous. Must get some lunch.
O.M.G.! Seriously, I can smell it from the page–YUM!
I just made this corn salad as a side for dinner. I’m eating it with a spoon right now! I love it!!
Big fan of the always buy local especially if it is good stuff.
Love love love lamb just need to get off my butt and do more of it.
Hope you are enjoying your trip!
The potato picture just jumped out at me when I saw this… very pretty!
tried your lamb chop marinade tonight- what an aroma!!! my children were so impressed-they have asked for a repeat performance. i also tried it with beef-ok i guess, but lamb in australia is soooooooo delicious that i will keep it exclusively for lamb
I wish we could get a rack of lamb in Greece. You can’t; the lambs are too small. I envy you guys in Canada
These lamb chops are amazing – I’ve made these a couple times already; about to grill another batch. Can’t wait to sink my teeth in these chops. Thank you so much for the recipe.
I made the grilled corn salad today and it is divine.. I used baby red sweet peppers and grilled them lightly, and also added some lightly grilled and chopped Costata Romanesca (heirloom zucchini from the garden). Everything else was as per your recipe and it was *wonderful,* the hit of the evening. Thank you!!
We just got back from a wine trip in Greece and I’ve been craving Greek food. Your lamb chop recipe was just perfect. Thank you!
Meal was AMAZING!!! We cant find the Kappa P62 here in Tennessee but did have a nice bottle of Kouros, Thanks for sharing your recipes…. will be trying others soon!!
Looks delicious, just a question: when you say 3 racks of lamb. Approximately how many chops is that? Thanks
Each rack contains 7 to 8 chops.
I know this was posted years ago… But I found it on your blog. I use this recipe for lamb and pork. My family loves this marinade. Its a popular request for dinner. its πολι νοστιμο!