How to make Pan-Fried Lamb Chops, Greek-Style!

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Learn how to perfectly cook lamb chops in a pan. The secret is in the marinade and it’s important to let the lamb chops absorb all of the Greek flavors for at least a few hours. It’s even better if they can marinate overnight. The vinegar tenderizes the meat and the seasonings take away the gaminess that lamb tends to have. These lamb chops are definitely fancy enough for a dinner party and easy to serve on any busy weeknight.

I’m using lamb loins instead of the ribs from a rack of lamb. They’re meatier and a little bit less expensive. You can use rib chops if you prefer. They will cook quicker.

Print this recipe here: dimitrasdishes.com/how-to-cook-lamb-chops-pan-f…

Serves 3:
3 pounds lamb loins, approximately 11 loins
3 garlic cloves, grated
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon (or more) salt
Black pepper, to taste
½ teaspoon ground cumin
3 tablespoons (or more) dried crushed oregano
Serve with lemon wedges and chopped fresh mint

Place the lamb chops in a tray.
Combine the remaining ingredients in a bowl and whisk together. Pour over the lamb chops and mix well to combine. Cover with plastic and refrigerate overnight.
Bring the lamb chops to room temperature before cooking.
Heat a cast-iron​ skillet over medium-high heat.
Place the lamb chops in the skillet and cook 5 minutes per side.
Cook them 2 minutes each on the skinny sides all around.
They are cooked when an internal meat thermometer that is inserted in the thickest part of the meat registers 145 °F, 63 °C.

Check the temperature of the lamb chops with a meat thermometer:

• Rare: 120°F
• Medium rare: 125°F
• Medium: 130°F
• Well done: 145°F and higher.

Place the lamb chops on a serving plate and garnish with finely chopped mint and lemon wedges. Serve with Mediterranean Rice Pilaf, mashed potatoes, roasted vegetables, or a salad. Enjoy!

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