Grilled Greek Lamb Chops with Lemon & Oregano
Thick-cut lamb chops seasoned with oregano, garlic, and lemon, then seared hard on cast iron for a crusty exterior and juicy pink center. Finish with a squeeze of fresh lemon and flaky sea salt.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 58g
Ingredients
- 1.5 lbs lamb chops (1.5 inches thick, 4–6 pieces)
- 3 tbsp fresh oregano (or 1 tbsp dried)
- 3 cloves garlic, minced
- 1 whole lemon (zested + juiced, divided)
- 3 tbsp olive oil
- ½ medium red onion, thinly sliced
- ½ cup Kalamata olives, pitted
Instructions
- 1
Pat lamb chops dry with paper towels. Mix oregano, garlic, lemon zest, and 2 tbsp olive oil in a small bowl.
- 2
Rub the herb mixture evenly over both sides of the chops. Season with salt and pepper. Let sit 10 minutes.
- 3
Heat remaining 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear lamb chops 2 minutes per side without moving. They should have a golden crust; center stays rare to medium-rare.
- 5
Remove chops to a warm plate. Toss red onion and olives in the hot skillet for 1 minute, then add lemon juice.
- 6
Serve lamb chops topped with warm olive mixture. Sprinkle flaky sea salt and fresh oregano if desired.
Tools you’ll need
- 12-inch cast iron skillet
- small mixing bowl
- paper towels
- chef's knife
- cutting board
- microplane (for lemon zest)
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