Pan-Seared Lamb Chops with Lemon, Garlic and Oregano (Greek)

Dare I say just like a Greek restaurant or even better? Whether you decide to grill them or fry them in a cast iron skillet, these homemade Greek Lamb Chops have been a family favourite recipe of ours for many years now. Handed to our family from a loving Greek friend many years ago. This is one of those recipes you crave time and time again.

¼ cup extra-virgin olive oil
¼ cup lemon juice, freshly squeezed (~ 1 lemon)
½ cup fresh oregano, chopped or 2 tsp. dried oregano
4 cloves garlic, minced
1 tsp. sea salt
½ tsp. black pepper, freshly ground
8 lamb chops
1 Tbsp. extra-virgin olive oil

Using paper towels, pat dry chops and discard any shards or bone fragments.

Mix all of the ingredients together in a small jug or bowl.

Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).

Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)

Let rest for 5 minutes before serving.

Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).

Optional: For left over marinade: reduce heat down to medium-low leaving any leftover drippings in the pan. When pan has lowered in heat, pour in the leftover marinade along with 1 Tbsp. of butter and ¼ cup beef broth. Bring to a simmer and allow to cook for at least 5 minutes. Stir in a Tbsp. of lemon juice and serve with the lamb.

Makes 4 servings.