Greek Lamb Lollipops (Lamb Lollipops)

Greek Lamb Chops on black oval platter garnished with lemon wedges.

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Greek Lamb Lollipops (Lamb Lollipops)

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.

Prep Time10

Cook Time20

Total Time1 30

Course: Appetizer, Main Course / Entrees, Meat

Cuisine: Greek, Greek, Mediterranean

Diet: Diabetic, Gluten Free, Kosher

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

Can also use loin chops, sirloin chops or shoulder chops (sometimes called blade or arm chops).

TIPS:

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.

MAKE AHEAD:

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