Lamb Chops Best Grilled with Lemon and Herbs: A Taste of the Mediterranean

lamb chops
Lamb Chops with Rosemary

Greek Grilled lamb chops also called paidakia in Greek seasoned with lemon and herbs embody the essence of Greek cuisine—simple ingredients brought together to create extraordinarily flavorful dishes. This recipe for Greek Grilled Lamb Chops captures the bright, fresh flavors characteristic of Mediterranean cooking, making it a perfect choice for any occasion that calls for a touch of elegance and a lot of flavors.


  • 8 lamb chops, about 1 inch thick
  • 2 lemons, zest and juice
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, finely chopped
  • 2 tablespoons of fresh thyme, finely chopped
  • 1 tablespoon of fresh oregano, finely chopped
  • 1/4 cup of olive oil
  • Sea salt and freshly ground black pepper, to taste
  • A pinch of dried mint (optional for an added Greek touch)


  1. Marinate the Lamb:
    • In a mixing bowl, combine the lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, oregano, and olive oil. Whisk these ingredients until well blended.
    • Season the lamb chops generously with sea salt and pepper. For an authentic Greek flavor, add a pinch of dried mint to the marinade.
    • Place the lamb chops in a shallow dish or a sealable plastic bag. Pour the herb marinade over the chops, ensuring they are evenly coated.
    • Refrigerate and let marinate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse the meat.
  2. Prepare the Grill:
    • Preheat your grill to a high heat. Clean the grates and brush them lightly with oil to prevent sticking.
  3. Greek Grill the Lamb Chops:
    • Remove the lamb chops from the marinade, shaking off any excess. Discard the remaining marinade.
    • Place the lamb chops on the hot grill. Cook for about 3 to 4 minutes on each side for medium-rare, or adjust the time according to your preference for doneness.
    • Use a meat thermometer to ensure perfect cooking: 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
  4. Rest and Serve:
    • Once grilled to your liking, transfer the lamb chops to a plate and cover them loosely with aluminum foil. Allow them to rest for about 5 minutes. This resting period helps the juices redistribute, ensuring each bite is succulent and flavorful.
    • Serve the lamb chops hot, garnished with additional lemon wedges and a fresh sprinkle of herbs.

Serving Suggestions:

Greek Grilled Lamb Chops are delightful when served with sides that complement their robust flavors. Consider pairing them with a Greek salad, lemon-roasted potatoes, or a simple orzo pilaf. For a beverage, a chilled glass of Greek white wine, such as Assyrtiko, or a light red wine can beautifully complement the meal.


These Greek Grilled Lamb Chops with Lemon and Herbs are not just a meal; they are a celebration of Greek culinary traditions. The harmonious blend of lemon, herbs, and premium olive oil highlights the natural richness of the lamb, making this dish a memorable part of any dining experience. Whether you’re hosting a dinner party or simply cooking for your family, these lamb chops bring the flavors of Greece right to your table. Enjoy the simplicity, savor the taste, and let every bite transport you to the sunny Mediterranean shores.

FAQ: Greek Grilled Lamb Chops with Lemon and Herbs

Q1: What are the best cuts of lamb for grilling? A1: For grilling, loin chops or rib chops are ideal because they are tender and cook relatively quickly. Loin chops are slightly leaner, while rib chops contain more fat, which can add flavor and moisture.

Q2: How long should lamb chops marinate? A2: Lamb chops should marinate for at least 2 hours to absorb the flavors of the herbs and lemon. For deeper flavor penetration, marinating overnight in the refrigerator is recommended.

Q3: Can I use dried herbs instead of fresh? A3: Fresh herbs are preferred for their bright flavor and aroma, which are signature in Greek cooking. However, if fresh herbs are not available, you can use dried herbs. Remember to use one-third the amount specified for fresh herbs because dried herbs are more concentrated.

Q4: How do I know when the lamb chops are done cooking? A4: The best way to ensure your lamb chops are cooked to your liking is to use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F (63°C); medium should be around 160°F (71°C); and well-done around 170°F (77°C).

Q5: What can I serve with Greek Grilled Lamb Chops? A5: These lamb chops pair beautifully with a variety of sides such as Greek salad, tzatziki sauce, lemon-roasted potatoes, or a refreshing cucumber and tomato salad. For a starch, consider rice pilaf or warm pita bread.

Q6: How can I prevent the chops from sticking to the grill? A6: Ensure your grill is hot before placing the chops on it, and brush both the grill and the chops lightly with oil before cooking. This helps create a non-stick surface and adds to the flavor.

Q7: Is there a wine pairing you would recommend with this dish? A7: A light red wine, such as Pinot Noir or a Greek Agiorgitiko, complements the flavors of the lamb well. If you prefer white wine, try a Greek Assyrtiko or a Chardonnay for a delightful pairing.

Q8: Can this recipe be made on an indoor grill or a grill pan? A8: Yes, you can prepare these lamb chops on an indoor grill or a heavy grill pan over the stove. Ensure to ventilate your kitchen well and adjust cooking times slightly, as heat may distribute differently than it does on an outdoor grill.

Q9: What are some tips for achieving the best flavor and texture? A9: Don’t overcrowd the grill to allow each chop to cook evenly and get a nice sear. Also, let the lamb chops rest covered for a few minutes after grilling to allow the juices to redistribute throughout the meat, enhancing flavor and tenderness.

Q10: Can leftover grilled lamb chops be reheated? A10: Yes, although freshly cooked lamb chops are best. To reheat, gently warm them in a covered skillet over low heat or in the oven at a low temperature to prevent drying out.

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