Description
This Greek Lamb Loin Chops recipe features tender, flavorful lamb marinated in a vibrant mixture of lemon, garlic, rosemary, and oregano, then grilled to juicy perfection. Perfect for a Mediterranean-inspired dinner that is both simple and elegant.
Ingredients
Meat
- 2 lbs lamb loin chops (8 lamb loin chops, 2 per person)
Marinade
- 1/4 cup butter (melted)
- 2 tbsp olive oil
- 1 lemon (zest and juice)
- 4 cloves garlic (minced)
- 4 sprigs fresh rosemary leaves (chopped)
- 2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 pinch red pepper flakes
Instructions
- Prepare the Marinade: Zest the entire peel of the lemon and then extract the juice. In a bowl, combine the lemon zest and juice with the olive oil and melted butter. Whisk thoroughly to blend all components evenly.
- Add Aromatics and Seasonings: Incorporate the minced garlic, chopped rosemary leaves, dried oregano, kosher salt, ground black pepper, and a pinch of red pepper flakes into the lemon-butter-olive oil mixture. Mix well to create a fragrant and flavorful marinade.
- Marinate the Lamb: Place the lamb loin chops into a bowl or a large sealable plastic bag. Pour the marinade over the lamb, ensuring all pieces are well-coated. Let the chops marinate at room temperature for at least 30 minutes to allow the flavors to infuse.
- Preheat the Grill: Prepare your grill to a temperature of 350°F (approximately medium heat). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Lamb Chops: Place the marinated lamb chops on the preheated grill. Cook each side for 3-4 minutes to reach a nice medium doneness with a little pink inside. Aim for an internal temperature of 130°F for perfectly cooked lamb.
- Rest and Serve: Once grilled, remove the lamb chops and let them rest for a few minutes; this helps the juices redistribute, resulting in tender and juicy meat. Serve warm.
Notes
- Oregano: Dried oregano is preferred for its concentrated flavor. If using fresh oregano, increase the quantity to about 1 tablespoon.
- Grill Temperature: Maintaining a consistent 350°F on the grill ensures even cooking without over-charring the lamb.
- Doneness: For safety, the USDA recommends an internal temperature of 145°F with a 3-minute rest for lamb, but many prefer medium at 130°F for tenderness and juiciness.
