Greek Island Taverna's Lamb Chops Recipe

Tender lamb chops are marinated in fresh lemon juice, herbs and Greek olive oil, then seared on the grill. They're easy enough for a quick supper yet elegant enough for entertaining.

This recipe is from Sotiri "Sam" Kantzavelos of Greek Islands Taverna in Fort Lauderdale, Florida. It was originally published in the South Florida Sun Sentinel.

Greek Island Taverna's Lamb Chops Recipe
5 from 1 ratings
Tender lamb chops are marinated in fresh lemon juice, herbs and Greek olive oil, then seared on the grill.
Prep Time
Cook Time
Greek Island Taverna's Lamb Chops
Total time: 12 hours, 10 minutes
  • ⅓ cup fresh lemon juice
  • ⅔ cup greek virgin olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ¼ cup chopped parsley
  • 4 new zealand baby lamb chops, about 1 ½ to 2 inches thick
  • kosher salt and fresh ground black pepper, to taste
  1. In a medium non-reactive bowl, place ⅓ cup fresh lemon juice. Gradually whisk in ⅔ cup Greek virgin olive oil. Add 1 teaspoon dried oregano, ½ teaspoon dried rosemary and ¼ cup fresh parsley. Season with salt and pepper, to taste.
  2. Place 4 New Zealand baby lamb chops in a re-sealable plastic bag. Add half of the marinade to the bag. Reserve the remaining half for serving. Refrigerate and marinate chops overnight.
  3. Prepare a grill to medium high heat. Remove lamb chops from marinade, and discard the used marinade. Grill chops about 3-5 minutes per side for medium doneness. Transfer to serving plate and drizzle with ¼ cup of the reserved marinade. Serve remaining sauce on the side.
Calories per Serving 1,140
Total Fat 124.1 g
Saturated Fat 36.7 g
Trans Fat 0.0 g
Cholesterol 58.0 mg
Total Carbohydrates 4.2 g
Dietary Fiber 0.9 g
Total Sugars 1.1 g
Sodium 457.9 mg
Protein 5.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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