Fire-Kissed Greek Lamb Chops with Lemon & Rigani
Thick-cut lamb loin chops marinated in a punchy blend of Greek oregano, raw garlic, lemon zest, and olive oil, then seared to a rosy medium-rare with a deeply charred crust. Simple, bold, and unapologetically rustic, these chops are Greek taverna cooking at its finest.
Ingredients
- 8 lamb loin chops, about 1 inch thick
- 1/4 cup extra virgin olive oil
- Zest and juice of 2 lemons
- 5 cloves garlic, finely minced
+ 7 more ingredients
Instructions
In a shallow dish, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, black pepper, and red pepper flakes.
Add the lamb chops and turn to coat thoroughly on all sides. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours (bring to room temperature before cooking).
Remove chops from the marinade and pat off excess (leaving garlic and herbs clinging to the surface is fine). Season both sides with flaky sea salt.
Heat a cast iron skillet or grill pan over high heat until it's smoking hot. You want aggressive heat for a proper sear.
Sear the lamb chops for 3-4 minutes per side for medium-rare (internal temperature of 130-135 degrees F). For medium, cook an additional 1-2 minutes per side.
Transfer to a cutting board and rest for 5 minutes. The temperature will rise another 5 degrees as the chops rest.
Arrange on a platter, scatter fresh mint over the top, and serve with lemon wedges and a bowl of cool tzatziki alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI