These Succulent Greek-style lamb chops or lamb cutlets recipe is easy to make and very tasty.

 

Greek Lamb Chops

Paidakia is the Greek word for grilled lamb chops.

This grilled lamb recipe is made with a delicious yet simple marinade and, these juicy lamb chops (lamb cutlets) are incredibly delicious!
Once you have tried them, you will be making them repeatedly.

I have tried quite a few Greek recipes throughout my blogging days.
And yet this is one of my best easy dinners, best lamb chops recipes!

I had this lamb chop recipe from an old magazine cut-out and my favorite recipe and my favorite way of cooking lamb chops for over 30 years.

How to make Greek lamb chops (lamb cutlets).

A list of ingredients and methods can be found in the recipe card at the end of this post.
However, I will walk you through these photos on how to achieve that nice tender, juicy, and succulent lamb chops in this easy recipe!

Step 1: Which cut of lamb is the best for this recipe?

I know I keep repeating or alternating between lamb chops and lamb cutlets throughout my post!



I have cooked with lamb chops as well as lamb cutlets (French cut).
Both turned out great for this recipe.

For my American readers, lamb rib chops and lamb cutlets are the same thing.

The only difference that you may wish to consider is the price!
Lamb chops are much cheaper compared to lamb cutlets (especially French lamb cutlets).

If you are using lamb loin chops or lamb shoulder chops, do note that cooking time might differ from one cut to another.

Note: I bought a rack of lamb and sliced them to make cutlets.
The ready-cut cutlets known as French cutlets are slightly expensive.

These gorgeous-looking lamb cutlets are Australian homebreed Dorper lamb!

Step 2: Make the marinade.

The ingredients for a simple marinade:


1) lemon juice
I used approximately 3/4 cup of lemon juice.
Adding lemon zest is an option.


2) honey


3) fresh rosemary
I added fresh rosemary, however, you can also add fresh thyme or fresh oregano.
I have yet to try Greek oregano but I am sure it will taste superb with this lamb recipe.


3) fresh garlic.
Make sure to add lots of garlic.


4) Salt
Add salt to the mixing jug


Combine the ingredients above and salt in a small bowl or jar.
Adding black pepper to the marinade is an option.

And, I omit olive oil as I love the sour taste of lemon juice combined with the strong taste of garlic, and the sweetness of the honey to flavor the lamb.

You can even opt for fresh oregano for this recipe instead of rosemary.

Step 3: Marinate the lamb.

a) Pour the marinade onto the lamb cutlets.

I arranged them in this glass square dish in a single layer, as in the above picture, so that the meat will be soaked in the marinade evenly, hence making the meat flavorful when cooked.


b) Marinate the lamb at least 2 hours before cooking but for best results marinate overnight in the refrigerator.

If you are marinating overnight in the refrigerator, please take the lamb chops out 2 hours before cooking time so the meat's internal temperature can be the same as room temperature.


Flip the lamb chops onto the other side or turn to let the meat sit on the marinade before cooking.

Step 4: Cook the Lamb chops (lamb cutlets)

The best way to cook these well-marinated lamb chops (lamb cutlets) is to cook on the BBQ or an outdoor grill!

However, the other alternative is to cook in a hot cast iron skillet (or cast iron pan)!


Heat up a cast iron skillet and brush the skillet with olive oil.


Once the skillet is hot, add lamb chops onto the hot surface.
Hear it sizzle the happy tune!


Cook for about 2 to 3 minutes on each side.
Increase cooking time on how you prefer your meat cooked, or use a meat thermometer if you have one.


Cover and let the meat rest for 10 minutes before serving.

How to serve Greek lamb chop?

Greek lamb chops are best eaten as soon as possible.

I served my Paidakia with spinach, grape tomatoes, and feta cheese.
You could also serve Greek grill lamb chops with roast potatoes or with pita bread by the side.
A little bit of Tzatziki sauce on the side will be great!

FAQ on Greek Lamb Chops

How long do I marinate these lambs?

You can marinate for at least 4 hours but for best results, marinate the lamb chops overnight.

Can I prepare the marinade earlier?

Yes, you can prepare the marinade a day before.
Best keep the marinade in the refrigerator.

How do I keep any leftover grilled lamb chops?

Always keep the cooked lamb chops in an airtight container and keep them in the refrigerator.
Re-heat on a hot cast iron skillet before consuming.

Can I freeze my leftover lamb chops?

Yes, it is possible to freeze.

Make sure the lamb chops are placed in an air-tight container or in a zip-lock or vacuum-packed!
We definitely do not wish the flavorful lamb chops taste to be contaminated with whatever we have in our freezer!

To reheat, just let the cooked meat thaw in the refrigerator before cooking.
Cook as per FAQ above.

What if I do not have BBQ, can I cook lamb chops on a skillet?

Yes, this post is all about cooking lamb chops in a skillet.
But for the best result, cook on the BBQ or on a charcoal BBQ pit.

If you are cooking using a charcoal BBQ, I bet you will be chewing the meat off and suckling the rib bone!

However, the downside of cooking in a cast iron skillet will be as follows:
a) I have to cook the lamb chops in batches.

b) the charred bit that is left behind will make cooking the second batch of lamb chops have that burnt taste!

The solution to this is to wash the skillet after every batch, which can be a pain and hinder your workflow!

Other Lamb recipes on the blog

You must try this slow-cooked lamb shank, oh they are fabulous.
And not to forget this mouth-watering rotisserie leg of lamb!
Simply delicious.

A quick Video on How to cook Greek Lamb Chops