Greek Grilled Lamb Loin Chops
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Greek lamb loin chops are an easy and impressive-looking main dish. Marinated in fresh herbs and spices, these tender, savory cuts of meat are perfect for an easy dinner. Making this easy grilling recipe for the start of the outdoor cooking season!
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?
A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, of course, grilling.
This cut of meat is generally a bit meatier than rib chops, and they almost look like mini t-bone steaks.
Along 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!
- lamb loin chops
- olive oil
- lemon zest and juice
- garlic cloves
- sprigs fresh rosemary leaves, chopped
- dried oregano (you can use fresh oregano if you prefer)
- kosher salt
- black pepper
- red pepper flakes
How do you store fresh lamb?
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. If you need to store it for longer, it will need to be frozen.
Solid cuts of lamb can be frozen for up to 6 months.
How to make Greek lamb loin chops
This recipe is fast and easy. The only preparation you’ll need for this recipe is to make the marinade and give the lamb chops time to marinate.
- Zest the entire peel of the lemon and extract the juice.
- Whisk the lemon juice together with the olive oil and melted butter.
- Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes to the lemon juice mixture and mix well.
- Place the lamb chops in a large bowl or a large sealable plastic bag. Pour the marinade over the lamb chops and let them marinate at room temperature for at least 30 minutes.
- Prep your grill to 350°F. Can’t grill? Use a cast iron skillet and cook them 3-4 minutes per side until internal temp reaches 130°F.
- Grill the lamb chops to your liking. For a nice medium with a little pink I do 3-4 minutes per side until internal temp reaches 130°F over medium heat.
Ready for more grilled lamb?
Now that you know how easy and delicious a well grilled lamb loin chop can be, it’s time to try a few other recipes! Here are just some of the other great ways you can prepare this cut of lamb:
This recipe first appeared on Kevin Is Cooking August 2013 and has been updated with new photos and video.
Watch how to make this below!
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Greek Grilled Lamb Loin Chops
- 2 lbs lamb loin chops
- 1/4 cup melted butter
- 2 tbsp olive oil
- 1 lemon zest and juice
- 4 garlic cloves minced
- 4 sprigs fresh rosemary leaves, chopped
- 2 tsp dried oregano (See Note 1)
- 1/2 tsp salt
- black pepper
- 1 pinch red pepper flakes
- Zest the entire peel of the lemon and extract the juice. Put in a bowl and mix with the olive oil and melted butter and whisk to mix thoroughly.
- Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes. Mix all and pour over lamb chops in bowl OR into a large sealable plastic bag, and let marinate at room temperature for at least 30 minutes.
- Prep your grill to 350°F (See Note 2). Grill to your liking, although for a nice medium with a little pink I do 3-4 minutes per side until internal temp reaches 130°F over medium heat.
- Or substitute 1 teaspoon of fresh oregano leaves, chopped.
- Can't grill? Use a cast iron skillet and cook them 3-4 minutes per side until internal temp reaches 130°F.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Your recipes are all spot on. Everyone, please try them. I’m Australian and lived in US 45 years ago, when you could only buy the occasional frozen leg from NZ. I was often told “ if it doesn’t go MOO, I don’t eat it”
Lamb has been a staple here forever. I had grilled loin chops for breakfast as part of a “mixed grill”, with grilled halved tomatoes, bacon, sometimes field mushrooms, sausages, halved lamb kidneys, and Mums potato cakes ( like pikelets but not sweet, cooked in the bacon fat) yum! I hope everyone loves your recipes as much as Australians love eating lamb. Love your sight. Thank you.
Thanks so much Wendy, much appreciated!
Kevin, you just made me a great grill lady! hahaha I wanted my hubby to have a wonderful Father’s day and I made your recipe – he is so picky about lamb and this was a home run!!! I only had dried rosemary but it worked great. I served it with mashed potatoes with chives and grilled portobello mushrooms…such spot on flavors and it did come out medium rare-medium. Yum. Thank you!!
This sounds like a great dinner! I need to make this again! I love when I get reminded of some older recipes to try! Thanks for sharing Petra!