We recently bought a whole lamb from a local farmer.  I don’t have a lot of experience cooking lamb, but we all really enjoyed this version of lamb chops. This is a classic recipe, inspired by Greek seasonings. Simply made with garlic, lemon, oregano and fresh parsley.

We served these with tzatziki and a grilled potato dish served on a bed of garlicky sautéed lacinato kale.  The link to the potato dish is below.

Serves 3 to 4


  • 6-8 lamb chops (these are small so we served two per person)
  • 2 T extra virgin olive oil
  • 2 T minced garlic
  • 2 T shallot, finely chopped
  • 1 T fresh lemon zest
  • 2 T fresh lemon juice
  • 2 T fresh oregano, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/4 C fresh organic parsley, chopped
  • 1 tsp each kosher salt and cracked black pepper

For your marinade, grab a medium mixing bowl and add olive oil, garlic, shallot, zest and lemon juice, oregano, thyme, parsley, salt and pepper.  Place lamb chops on sheet pan and rub marinade ingredients over chops, coating each side well.  Marinate chops for at least two hours or overnight in a sealed container. We marinated for 6 hours and these chops were perfect!

Preheat your grill to medium high. Remove chops from marinade and add to grill. Baste with marinade as you grill for about 5 minutes per side, or until chops are done to your liking.  Let rest for about 5 minutes before serving.


The potatoes were really good with the lamb.  They have the right amount of richness, herbs and decadence to round out the meal.  You could easily make these without the cheese and be just as happy.  Here’s the link to the recipe: