Greek Lamb Chops (Easy Baked Recipe)

An overhead view of a white round dish of baked lamb chops with a simple Greek style marinade, with fresh herbs and feta on top and a green and white tea towel at the side.

5 from 2 votes

Greek Lamb Chops (Easy Baked Recipe)

Transport yourself to sunny Greece with this quick 20-minute recipe! Simply drizzle lamb chops with a lemon oregano marinade, top with tangy feta cheese, and bake—no pan-searing needed. Serve with a crisp salad and tzatziki for a perfect, juicy, and tender midweek meal or a classy dish for guests.

Prep Time8

Cook Time12

Total Time20

Course: main dish

Cuisine: Greek

Servings:

Author: Helen Schofield

Equipment

digital meat thermometer

Ingredients

10 lamb chops Lean rib chops, frenched chops, legs chops, sirloin chops, loin chops (trim off any excess fat if necessary and avoid fattier shoulder chops)
2 cloves garlic peeled and sliced
¼ cup extra virgin olive oil
1 lemon
1½ teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese
3 tablespoons fresh parsley or to taste (washed and chopped)
2 tablespoons fresh mint washed and chopped

cups/ounces - grams/ml

Instructions

Start by arranging the lamb chops in a medium to large baking dish (depending on the type/size of chops). Also, if cooking immediately, preheat the oven to 410F/210C (fan oven) or 445F/230C in a conventional oven.
10 lamb chops
Now whisk together the marinade ingredients in a small jug or bowl: the olive oil, the juice of the lemon, the oregano and the salt and pepper.
¼ cup extra virgin olive oil, 1 lemon, 1½ teaspoons dried oregano, ¼ teaspoon salt, ¼ teaspoon pepper
With a small, sharp knife, make two or three little slits in the meaty part of each lamb chop. Insert a small slice of the garlic into each slit. Alternatively, you can skip this step and just stir the garlic slices into the marinade!
2 cloves garlic
Pour the marinade evenly all over the lamb chops. At this point, if you like you can cover the dish and leave to marinate for a few hours or up to overnight. Or cook immediately!
Sprinkle the feta cheese all over the dish of lamb chops. Cut the squeezed lemon into 4 and tuck the segments around the lamb in the dish. Then bake for 8 to 14 minutes, depending on how pink or well done you like it. For medium, go with 12 minutes. If you have a meat thermometer, the internal temperature should be around 140F/60C.
2 ounces feta cheese
When you take the lamb out of the oven, tent it loosely with aluminium foil and leave to rest for around 5 minutes. It will continue cooking a little, and also seal in the juices. Then sprinkle all over with the fresh parsley and mint before serving.
3 tablespoons fresh parsley, 2 tablespoons fresh mint

Notes

Note on getting the cooking time right: For medium-rare (pink center), I would suggest just 8 to 10 minutes, for medium (slighly pink) 10 to 12 minutes, and for medium to well done (barely any pink or no pink), 12 to 14 minutes. I like 12 minutes! You may need to increase the cooking time for chops that are thicker than 1 inch (2 to 3 cm) or that have a large bone in.

Storage and reheating instructions: Store in the refrigerator in an airtight container for up to 3 to 4 days. Then you can wrap individual portions in foil and reheat them in your oven (180C for around 10 minutes) or 5 to 7 minutes in your air fryer. Alternatively, you can cover and microwave on a reduced heat until hot again.

Note on the nutrition information: Please note that this will vary greatly depending on the type of lamb chops used. It also includes all of the marinade. Not all of it will be consumed.

Nutrition