Greek Lamb Chops with Charred Peppers & Onions
Herb-marinated lamb chops seared until medium-rare, served with roasted bell peppers and onions. A restaurant-quality weeknight dinner that tastes like the Mediterranean.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 4 chops (about 1 lb) lamb chops (rib or loin)
- 2 medium bell peppers (red, yellow, or orange), halved lengthwise
- 1 medium red onion, cut into thick wedges
- 2 tbsp, chopped fresh oregano (or 1 tsp dried)
- 1 large lemon (zested + juiced)
- 3 tbsp, divided olive oil
- 2 cloves garlic, minced
Instructions
- 1
Toss peppers and onions with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 450°F.
- 2
Pat lamb chops dry. Mix oregano, lemon zest, garlic, 2 tbsp oil, salt, and pepper in a small bowl.
- 3
Rub the marinade all over the lamb chops on both sides, pressing gently so it sticks.
- 4
Heat a heavy skillet over medium-high until smoking. Sear lamb 2–3 minutes per side for medium-rare; the surface should look crusty and golden.
- 5
Remove lamb to a warm plate. Squeeze lemon juice over the chops and let rest 3 minutes.
- 6
Check peppers and onions at the 15-minute mark — they should be tender and charred at the edges. Plate lamb alongside roasted vegetables.
Tools you’ll need
- sheet pan
- heavy skillet (cast iron or stainless steel)
- small mixing bowl
- instant-read meat thermometer (optional but recommended)
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