Since we love Mediterranean cuisine, I’ve decided to make Greek Lamb Chops (paidakia) with plenty of homegrown Oregano!
If you follow my recipes know how obsessed I’m with tomatoes, especially cherry or grape tomatoes! They add so much flavor and color to any dish.
I have sliced a few portabella mushrooms since they go PERFECTLY with meat and flavor the sauce!
While shopping at Costco we picked up a Fancy Rack of Lamb for me to cook for Mother’s Day! We usually buy Lamb Loin chops but decided to splurge this time. Actually, this recipe will be perfect for any steak, lamb, beef or pork.
How to Marinate Lamb Chops
All you need is a good quality Olive oil, Garlic, Lemon juice, plenty of Oregano, and a dash of salt and pepper. I have used some homegrown Oregano I have bought recently, but you can use dry oregano as well.
- Pat dry Rack of Lamb and slice into individual chops, removing some of the fat. A Rack of lamb is the entire set of ribs, usually 8 chops.
- Mix all of the marinade ingredients and rub it into the meat on all sides. Marinate chops covered in a deep dish for an hour to overnight.
How to cook Lamb Chops
You can use any skillet, but if you use cast iron or stainless steel pan as I have used for this recipe.
Just remember with cast iron or stainless steel you HAVE TO PREHEAT pan until it’s very hot in order for it to be non-stick.
Once the pan is hot and almost steaming, add Light Olive oil and place your chops. You should hear a wonderful SEARING sound.
I was able to fit all of the chops on my All-Clad stainless steel pan because it’s pretty large, 14″ wide flat base, but it’s best to cook in batches.
- Cook for 3-4 minutes on each side, depending on thickness until done to your liking. Check the temperature with your thermometer.
Chops Temperature Guide
Medium Rare: – 125°F
Medium: – 135°F
Medium Well: Slightly pink center – 150°F
If you plan to add sliced mushrooms, as I have, add them when you flip the chops to sear on the other side, they cook very fast. Add tomatoes and the rest of the marinade during the last minute.
- Let the meat rest for 5 to 10 minutes. Garnish with lemon slices, sliced green onion, and oregano.
The Greek Lamb Chops go well with roasted potatoes, mashed potatoes, quinoa, couscous or rice.
5-star restaurant dinner at home!
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