Grilled Lemon Oregano Lamb Chops take six minutes to grill then they bathe luxuriously in a post-grill marinade of lemon, garlic, chili and oregano. So simple but so succulent and flavorful. I like to serve these simple with steamed couscous and a Greek salad.Jump to Recipe
Lamb was part of my upbringing. It used to be affordable for most families. Mum used to make chops, roasts and stews on a regular basis and depending on the season. Grilled is probably my favorite way to enjoy lamb. I do love the simple yet robust flavors of the Mediterranean such as I have in this recipe. Having said that a lamb curry is a thing of joy for me.
A marinade is most commonly used prior to cooking but these tender little chops and the fresh, spritely marinade work best post cooking. Try with other meat too. You’ll find you can really taste the ingredients in the marinade. Keep in mind, it does make a difference on the marinade and a fresh citrus and herb marinade tends to work best, especially with grilled meats.
If you’re one who makes the same food every Easter but you’re feeling a little adventurous, step out of your comfort zone this year and cook some lamb. Most grocery stores in the US carry it and failing that if you’re a Costco member, they have Aussie lamb. My husband has requested lamb for our Easter soiree. I hope you make these Grilled Oregano Lamb Chops – such a quick and simple recipe. And who doesn’t love the flavors on the Mediterranean?! Love, Lovoni xo
GRILLED LEMON OREGANO LAMB CHOPS
- Grill or grill pan
- 1/3 cup olive oil, plus a little for drizzling
- 1 tablespoon finely grated lemon zest
- 1/3 cup lemon juice
- 3 tablespoons chopped fresh oregano, plus extra for garnish
- 1 tablespoon dried oregano
- 1 tablespoon crushed red chili peppers adjust for heat tolerance
- 1 fat garlic clove, minced
- A generous pinch of sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 racks of lamb – about 8 to 12 chops depending on their size
- Lemon wedges, for garnish
- Steamed couscous and a Greek salad to serve
- Heat a grill pan or barbecue grill to medium-high.
- Combine 1/3 cup olive oil, zest, juice, fresh and dried oregano, red pepper, garlic, salt and pepper in a shallow container; set aside.
- If the lamb isn’t already cut into chops then cut down between the bones to create the chops or ask a butcher to do it for you. Drizzle the chops with a little oil and a sprinkling of salt and pepper. Cook for 3 minutes one side. Turn and cook for 3 minutes, covered with a lid if you’re using a grill pan, or less if you prefer lamb more rare lamb. My chops were tiny so 6 minutes of cooking gave me chops with no pink inside – about medium.
- Add the cooked chops to the marinade. Toss to coat in the marinade. Cover with foil and let rest for 5 minutes. Garnish with lemon wedges and oregano leaves to serve. Serve with couscous and a Greek salad if desired. Any leftover marinade, spoon over the chops. Serves 4.