GREEK PAN SEARED LAMB CHOPS

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 8 - 12 min ★☆☆☆☆ 6

Marinating time: 20 - 30 min

Ingredients

Lamb & marinade

•             Lamb chops (loin or rib) — 900 g (≈6 chops, 140–160 g each)

•             Olive oil — 40 g

•             Garlic, minced — 12 g

•             Lemon zest — 3 g

•             Lemon juice — 20 g

•             Dried oregano — 3 g

•             Fresh rosemary, chopped — 4 g

•             Fine salt — 10 g

•             Black pepper — 3 g

Finishing

•             Olive oil — 10 g

•             Fresh parsley, chopped — 6 g

•             Extra lemon wedges — as needed

Cooking instructions

1. Marinate

• Pat lamb chops dry.

• Mix olive oil, garlic, lemon zest, lemon juice, oregano, rosemary, salt, and pepper.

• Coat chops well and marinate 20–30 minutes at room temperature.

2. Pan‑sear

• Heat a heavy pan (cast iron ideal) over medium‑high until very hot.

• Add a thin film of oil.

• Sear chops 3–4 minutes per side, depending on thickness, until golden with a slight crust.

• For thicker chops, lower heat and cook 1–2 minutes more.

3. Rest & finish

• Rest chops 5 minutes.

• Drizzle with a little olive oil and scatter parsley.

• Serve with lemon wedges.

Chef ’s Notes

•             Room‑temperature meat sears better and cooks more evenly.

•             Don’t overcrowd the pan — it drops the temperature and prevents browning.

•             Greek flavour balance: oregano + lemon + garlic is classic; rosemary adds depth without overpowering.

•             For extra tenderness, choose rib chops; loin chops are leaner and cook faster.

•             Serving ideas: roasted potatoes with oregano, Greek salad, or lemon rice.

•             Heat variation: add a pinch of chilli flakes or smoked paprika for a modern twist.