I have been craving lamb lately and could not resist this recipe for Greek Style Grilled Lamb Chops. Summer is here, and what better way to break in my grill than with one of my favorite foods? Plus it gives me an excuse to make Greek salad to go with it and to post my recipe (stay tuned for that). This is a total win-win for my tastebuds!
Lamb chops in a Greek style marinade with olive oil, lemon, garlic and oregano that are grilled to smokey perfection!
This recipe doesn’t have a ton of ingredients, and I’m not mad about that. It’s lamb chops (I chose shoulder chops) and a few easy to find items for the marinade. We’re talking dried oregano, garlic, lemon juice, olive oil, salt, pepper, and plain yogurt.
The plain yogurt is optional but I’ll let you in on a secret: it makes the meat char nicely. I’ve learned that over the years, mostly with Indian food and chicken in particular. A yogurt marinade can be magical.
The marinade was super easy to mix up. I just added all the ingredients to a large sealable container, stirred, then added the lamb chops. I had to layer them, so I was sure to spoon the marinade in between the chops and over the top layer.
I intended to grill these luscious lamb chops, but rain happened. Grilling in light rain is possible since we have a partially covered patio, but this rain chose not to be the light kind. Fortunately, the recipe does give instructions for broiling and pan-frying.
I opted to broil my lamb since it’s close to grilling. That meant turning my broiler to high and letting it preheat for 10 minutes (same thing I do when I grill). Then I had to find my broiler pan–it was hidden under my kitchen sink with all the other big pans I rarely use.
I gave each side 3 minutes under the broiler, but I wasn’t happy with the lack of charring. I gave the second side an extra minute to see if it would help but no luck. Boo! I really wanted nicely charred lamb chops like the picture with the recipe, but I was afraid of overcooking them. I’d rather have uncharred lamb than overcooked lamb. The extra time gave me pretty well-done lamb chops with just a touch of pink in the middle, but they were still juicy.
Here is how the times broke down for the entire process:
- 9 minutes to prep the marinade
- 7 minutes to broil
- 16 minutes total*
*Not including marinating overnight