Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes to the lemon juice mixture and mix well.

Whisk the lemon juice together with the olive oil and melted butter.Zest the entire peel of the lemon and extract the juice.The only preparation you’ll need for this recipe is to make the marinade and give the lamb chops time to marinate. Solid cuts of lamb can be frozen for up to 6 months. If you need to store it for longer, it will need to be frozen.

Ideally, you’ll cook the meat on the same day that you purchase it, but if that isn’t possible, than you can store the lamb loin chops loosely wrapped for up to three days in the refrigerator.

dried oregano (you can use fresh oregano if you prefer).

This cut of meat is generally a bit meatier than rib chops, and they almost look like mini t-bone steaks.Īlong with the lamb, you’ll only need a few fresh ingredients for the marinade and then you’ll be ready to get this Greek lamb recipe onto the grill! Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, of course, grilling. This grilled lamb recipe is fancy enough for a weekend dinner party, but also easy enough that you could pull it together on a busy weekend too! What is a lamb loin chop?Ī lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Making this easy grilling recipe for the start of the outdoor cooking season!

Marinated in fresh herbs and spices, these tender, savory cuts of meat are perfect for an easy dinner. Greek lamb loin chops are an easy and impressive-looking main dish.

Grilled lamb chops