Lamb chops….simply delicious….when there’s lamb chops for lunch or dinner it really is ‘happy days’. Whenever it is time for groceries and lamb chops are on the shopping list then of course I can’t wait to get my hands on those lamb chops and start cooking up a meal. Oh and not to forget, even when I’m traveling and there’s lamb on the menu then that’s the first thing I’ll choose. So basically my best choice of meat is LAMB….and when you grill those chops up it really is just mouthwatering…

Here’s a great and very easy recipe I’m about to share with you all. It’s actually my daughters most requested. I like to cook this up for weekend specials with sides of rice and fries. Oh yes and not to forget BBQ’s, hubby was grilling away during the most part of our long summer and grilled lamb chops were certainly on the menu. Now with summer at an end I’ll show you how to do this simple recipe on your stove using a cast iron pan, griddle pan or even just a simple frying pan.

You’ll see how simple the ingredients are in this recipe, and a little goes along way when it comes to the flavors. I like to cook them on a very hot pan just 4 minutes on each side, then let them rest for another 5 minutes and it’s perfectly cooked, medium well done. You can adjust the timing to your preference. If using a meat thermometer, remove them as soon as they reach a temp of 60°C (135-145˚F) for Medium. For Well Done, remove them at 70°C or just over (160-165˚F). You could also use this recipe for lamb steaks. 

Making the marinade

First things first, let’s get the marinade ready. I like to put all the ingredients in a bowl one at a time. This marinade is made with very few ingredients and it really gives the meat a great flavor. Start with a 1/4 cup of olive oil and to this add all the dry ingredients. These ingredients include oregano, paprika, garlic, salt and pepper. Simple as that….with amazing flavors they go perfectly with the lamb.

Preparing the lamb

Clean and pat dry the lamb chops with a paper towel and your ready to add them to the marinade. Rub the marinade well into the meat, cover the bowl with plastic wrap and leave to marinate for at least half an hour or overnight in the refrigerator. Just remember to bring the chops to room temperature if you are leaving them in the refrigerator.

To Cook

Time to cook these babies up. A hot griddle pan works best, but you can use any other type of frying pan. You want to heat the oil up, preferably on a high flame as this will sear the meat beautifully. Add the lamb chops and cook the lamb chops per side, so depending on how well you like your meat cooked. I like to cook them medium well so 4 minutes on each side is perfect. You definitely don’t want to overcook them, as you will end up with dried out meat. So best to use a thermometer and follow the temperature guideline mentioned above.

After your done cooking the lamb chops on both sides then place the lamb chops on a plate, cover with foil and let them rest for 5 minutes. Serve your lamb chops with your favorite sides.

Grilled Lamb Chops

Recipe by ShemaCourse: MainCuisine: GreekDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

8

minutes

Resting time

5

minutes

Ingredients

• 8-9 pieces of lamb chops

• 1/4 cup of olive oil

• 2 tsp dried oregano

• 1 tsp paprika

• 1 tsp dried garlic powder or two cloves of minced garlic

• 1/2 tsp of salt

• 1/2 tsp of ground pepper

• 1 tbsp olive oil for cooking

Directions

• Clean and pat dry your lamb chops with a paper towel
• In a bowl mix in all the ingredients.
• Add in the lamb and rub the marinade all over, rubbing well into the meat
• Cover with plastic wrap and marinate for half an hour or overnight in the refrigerator for a more intense flavor. Before you cook them let the chops come to room temperature for half an hour
• Heat oil in a pan, on a high flame. Cook the chops for 3 to 4 minutes on each side turning once. 3 minutes usually for medium done and 4 minutes for medium well. If using a meat thermometer, remove them as soon as they reach a temp of 60°C (135-145˚F) for Medium. For Well Done, remove them at 70°C or just over (160-165˚F)
• Let the chops rest for 5 mins
• You can sprinkle fresh lemon juice for added flavor and serve with your favorite sides