Greek Lamb Chops (Lamb Lollipops)
Updated Apr 12, 2025, Published Mar 30, 2025
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If you’re looking for an effortlessly elegant dish rich with bold, Mediterranean flavors, Greek Lamb Chops are the answer. With their juicy, tender texture and irresistible blend of garlic, lemon, olive oil, and herbs, these lamb chops bring the essence of Greece straight to your table.
Why This Recipe is a Keeper!
These easy Greek Lamb Chops are the essence of Greek cuisine, combining simple, fresh ingredients with bold, aromatic flavors. We enjoyed many dishes like this lamb lollipops recipe on a trip to Greece.
Marinated in olive oil, lemon juice, garlic, and oregano, lamb’s natural richness is enhanced by this combination, which adds brightness and depth.
Despite the rich, complex flavor, Greek Lamb Chops require minimal preparation, making them ideal for casual weeknight meals and elegant dinners. When served in “lollipop” form (frenched rib chops such as these), they make a unique appetizer your guests will rave about!
This Greek Lamb Chop (Lamb Lollipop) recipe is:
- Super easy! Mix up a simple marinade, let the chops marinate, then grill or sear and serve!
- Quick! A quick 30-minute soak in the flavorful marinade is all you need. If you have the time, let the chops marinate longer for richer flavor.
- Authentic! Pair with roasted potatoes, Fasolakia, Briam, and Greek salad for a feast that will transport you to a seaside taverna!
How to Make Greek Lamb Chops (Lamb Lollipops):
Recipe Ingredients:
Here’s everything you’ll need to make this Greek Lamb Chop recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Lamb Chops: The lamb chops shown are frenched rib chops, which are racks of lamb cut into chops. The other most common type of chop is a loin chop, which resembles a T-bone steak. You may also be able to find sirloin chops and shoulder chops (sometimes called blade or arm chops). All come from slightly different parts of the lamb, and all will work for this recipe.
- Olive Oil: You can never go wrong with a good extra-virgin olive oil. In this case, I recommend a good Greek olive oil.
- Lemon Juice: Fresh is always best!
- Dried Oregano: Greek cooks use dried oregano way more than fresh oregano. Here, too, try to use a good Greek dried oregano.
Step-By-Step Instructions:
- Gather and prep all the ingredients for the lamb lollipops recipe.
- Combine 1/4 cup olive oil, lemon juice, oregano, garlic, salt, and black pepper in a shallow baking dish such as a 13 x 9-inch pan. Whisk to combine.
- Place the lamb chops in the baking dish so they all lie flat and are in contact with the marinade.
- Flip each chop so both sides are covered with the marinade.
- Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour.
- Flip the chops halfway through the marinating time. (For 30 minutes of marinating, flip at the 15-minute mark, flip at 30 minutes at the 1-hour mark in the refrigerator.)
- If refrigerated, let them sit at room temperature for 30 minutes before searing.
- Heat 1 tablespoon olive oil in a large skillet or saute pan over medium-high heat until the oil is hot but not smoking.
- Working in 2 to 3 batches, sear the chops for 2 to 3 minutes per side or to medium doneness.
- Transfer the lamb lollipops to a plate and tent to keep warm while searing the remaining chops, adding additional olive oil as needed.
- Transfer to a serving platter.
- Garnish with chopped fresh parsley and serve with lemon wedges.
Chef Tip:
- If you can’t find frenched rib lamb chops, ask your butcher to cut a rack up for you. This can also by done by you at home with a good, sharp knife.
Recipe FAQs:
Besides frenched rib lamb chops, you can use loin chops (which resemble mini T-bone steaks), sirloin chops or shoulder chops (sometimes called blade or arm chops).
For Greek-style lamb chops, you should ideally marinate the lamb for at least 30 minutes, however 1 to 2 hours is even better to allow the flavors to penetrate. However, for the best results, marinating them overnight (8 to 12 hours) in the refrigerator will enhance the flavor and tenderness even more.
Yes, to a point. You can prep the lamb chops and place in the marinade up to 12 hours ahead of time. When ready to serve, sear as directed or grill for about the same amount of time.
Serve with:
More great lamb recipes you’ll love!
- Grilled Turkish Ground Lamb Kebabs
- Parmesan and Herb-Crusted Lamb Chops
- Pan-Seared Lamb Chops with Anchovy Butter
Get all my meat recipes at Beef and Lamb Recipes – From A Chef’s Kitchen.
Greek Lamb Lollipops (Lamb Lollipops)
Ingredients
- 1/4 cup extra virgin olive oil, plus 1-2 tablespoons more for searing
- 1/4 cup lemon juice
- 1 tablespoon dried oregano, or 2 tablespoons chopped fresh oregano
- 4 cloves garlic, minced
- 1 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 2 (1-pound) lamb racks, sliced into chops or "lollipops"
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Combine 1/4 cup olive oil, lemon juice, oregano, garlic, salt, and black pepper in a shallow baking dish such as a 13 x 9-inch pan. Whisk to combine.
- Place the lamb chops in the baking dish so they all lie flat and are in contact with the marinade. Flip each chop so both sides are covered with the marinade.
- Flip the chops halfway through the marinating time. (For 30 minutes of marinating, flip at the 15-minute mark, flip at 30 minutes at the 1-hour mark in the refrigerator.)
- If refrigerated, let them sit at room temperature for 30 minutes before searing.
- Heat 1 tablespoon olive oil in a large skillet or saute pan over medium-high heat until the oil is hot but not smoking.
- Working in 2-3 batches, sear the chops for 2-3 minutes per side or to medium doneness. Transfer to a plate and tent to keep warm while searing the remaining chops, adding additional olive oil as needed.
- Transfer to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges.
Notes
- Can also use loin chops, sirloin chops or shoulder chops (sometimes called blade or arm chops).
- If marinating the lamb chops for more than 1 hour, be sure to turn the several times.
- If you can’t find frenched rib lamb chops, ask your butcher to cut a rack up for you. This can also by done by you at home with a good, sharp knife.
- You can prep the lamb chops and place in the marinade up to 12 hours ahead of time. When ready to serve, sear as directed or grill for about the same amount of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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