Perhaps, on the counter of a butcher’s shop, a cut of lamb does not look very appetizing, but this is a real delicacy! If you have not yet succumbed to the temptation to cook lamb ribs at home, correct the situation. After all, the rack of lamb, in addition to being tasty, is also suitable for dietary nutrition. And this juicy and tender meat is cooked quite quickly – a maximum of 20-25 minutes.  

So that the lamb dish does not have a specific smell, it is better to remove excess fat. Lamb fat hardens quickly, so the finished lamb dish should be served faster, preferably on warmed plates.

The Succulent lamb chops are marinated in a blend of Greek spices, lemon juice, olive oil, and garlic, giving them a unique and delicious flavor. The marinade helps to tenderize and infuse the chops with flavor.

Once the lamb chops have been marinated, they are grilled, giving them a smoky char and a slight crunch to the exterior. The bright color of the chops and the smoky aroma that wafts through the air is enough to make any mouth water.

From our memories – the grilled lamb chops were the first dish our 1-year-old child tried, and she, for some reason, prefers the lamb meat to any other type of meat we introduced to her! It was hilarious to watch her gnaw on the meat and then the bone – that’s probably, how our ancestors fed their cave babies!

Once the chops are cooked to perfection, they can be served with a variety of sides to enhance the dish. Roasted potatoes and a Greek salad are the perfect accompaniments, as the potatoes bring a subtle sweetness, and the salad brings a fresh, crunchy balance to the dish.

Greek-style lamb chops are a hearty and satisfying meal that can be enjoyed by all. The combination of the juicy, flavorful lamb with the sides makes for a delectable, mouth-watering experience.

Greek-Style Lamb Chops

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Recipe by Dish Lingo Course: Lunch, Dinner, LambCuisine: Greek, AmericanDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

420

kcal

Total time

45

minutes

Perhaps, on the counter of a butcher’s shop, a cut of lamb does not look very appetizing, but this is a real delicacy! If you have not yet succumbed to the temptation to cook lamb ribs at home, correct the situation. After all, the rack of lamb, in addition to being tasty, is also suitable for dietary nutrition. And this juicy and tender meat is cooked quite quickly – a maximum of 20-25 minutes.  
So that the lamb dish does not have a specific smell, it is better to remove excess fat. Lamb fat hardens quickly, so the finished lamb dish should be served faster, preferably on warmed plates.

Ingredients

• 1 1 rack of lamb

• 1 1 lemon

• 2-3 tablespoons 2-3 olive oil

• 1 teaspoon 1 dry rosemary

• 1 teaspoon 1 dry thyme

• 1 teaspoon 1 ground black pepper

• 1/2 teaspoon 1/2 sea salt or Himalayan pink salt

Directions

• Marinade for lamb ribs
• Finely grate the zest of one lemon.
• Squeeze the juice from one lemon with a citrus juicer and pour half of it into a bowl.
• Pour olive oil there and zest and pour spices (except pepper) and salt.
• Mix well.
• How to marinate lamb ribs
• Take a large bowl or pan and put all the ribs in it.
• Pour the prepared marinade over the lamb ribs and mix so that the marinade is distributed over all surfaces of the ribs
• Cover with a food plank and refrigerate to marinate for 4-5 hours
• How to bake lamb ribs in the oven
• Preheat the oven to 390 degrees and put the grate on the middle level.
• Remove the ribs from the marinade and drain off excess moisture. Sprinkle them on both sides with black pepper and rosemary.
• Place them on the grill so that they do not touch each other.
• Bake at a temperature of 390 degrees for 20 minutes.
• Turn off the oven, get the lamb ribs, wrap them with foil, and let them rest for 10-15 minutes. Lamb should still be pink and not grey in the middle.
• Put in serving dishes and enjoy!

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