Greek-Style Lamb Loin Chops

Greek-style lamb loin chops marinated with olive oil, garlic, lemon, oregano and sweet paprika, then pan-seared until golden with beautifully rendered fat. Simple to prepare and deeply flavoured, these are the kind of chops that suit a relaxed family dinner as much as a weekend gathering.

Lamb chops are an Australian table staple for good reason. When you are feeding a full house, there is something quietly perfect about a plate of thick, juicy loin chops — golden on the outside, tender enough to pull from the bone without any effort. The marinade here is simple: garlic, oregano, lemon and olive oil, each one doing just enough without crowding the lamb. The lemon in particular stays delicate, bright enough to lift the richness of the meat without ever taking over. This is the kind of dinner that needs nothing more than good company and something warm on the side.

Prep: 10 min · Cook: 18 min · Serves: 4 · Cuisine: Australian · Category: Dinner

Ingredients

Greek-Style Lamb Loin Chops

• 5 lamb loin chops
• 2 tablespoons olive oil
• 2 garlic cloves, finely grated or crushed
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley, to finish
• Extra olive oil or pan juices, to finish

Method

1. Place the lamb chops in a shallow dish. Add the olive oil, garlic, lemon juice, oregano, sweet paprika, salt and black pepper.
2. Rub the marinade all over the lamb, making sure the fat edge and both sides are coated. Set aside at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
3. If the lamb has been refrigerated, remove it from the fridge 20–30 minutes before cooking.
4. Heat a large frying pan over medium-high heat. Stand the lamb chops upright on their fat edge and hold them with tongs for 2–4 minutes, until the fat begins to render and turn golden.
5. Lay the chops flat in the pan and cook for 4–5 minutes on the first side, until deeply golden.
6. Turn and cook for another 3–4 minutes on the second side. If the chops are very thick, reduce the heat slightly and cook for another 1–2 minutes on each side.
7. Transfer the lamb to a warm plate and rest for 5 minutes.
8. Spoon a little pan juice or olive oil over the lamb, then finish with chopped parsley and a little extra black pepper.

Serving Suggestion

Serve these lamb chops with Roasted Baby Carrots with Ricotta Yoghurt and Herbs and Potato, Garlic and Parsley Flatbread for a generous shared meal. They also work beautifully with Greek Yoghurt Flatbreads, Garlic Green Beans with Olive Oil and Lemon, or Crispy Roast Potatoes.

Storage Notes

Store leftover lamb in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, or slice the meat from the bone and warm it briefly before serving with flatbread, salad or rice.

Notes

Rendering the fat edge first gives the lamb better flavour and a more beautiful golden finish.

Thick loin chops need a little patience. Sear them well, then lower the heat slightly if the outside is browning before the centre has warmed through.

Do not skip the resting time. A short rest keeps the lamb juicier.

Lamb varies in thickness, so use the cooking time as a guide and adjust by feel.

The Grace Table Tip

Rest the lamb on a warm plate loosely covered with foil for the full 5 minutes before serving. It makes a noticeable difference to how juicy the chops are when you cut into them, and the carry-over heat means they arrive at the table exactly right.

If you prefer a sharper finish, add an extra squeeze of lemon over the lamb just before serving.