Grilled Lamb Chops (Greek Style)

Updated: Jan 17

Bring the flavors of the Mediterranean into your kitchen with this easy to make greek inspired dish!

Prep time: 30 minutes to 48 hours

Cooking time: less than 10 minutes

Serves 4 to 6 people

Gluten/Dairy/Soy Free

Another delicious recipe that is always a hit at my dinner parties!

These tasty lamb chops are infused with fresh rosemary, garlic, thyme, lemon, paprika, and olive oil. They are tender and simply scrumptious!

The greatest thing about these chops is that you can marinate them days in advance and store them in the fridge until you are ready to make them.

Grill some lemons and them squeeze them over the chops. That will enhance those wonderful Mediterranean flavors!

What is the flavor profile?

Herbaceous with citrus notes.

What ingredients will I need to make this?

Lamb chops, garlic, fresh herbs, smoked paprika, sea salt, black pepper, lemons, and olive oil.

What else will I need to make this?

A cutting board, a knife, a zip-loc back or non-reactive bowl, measuring cups and spoons, and a skillet.


  • 1 1/2 pounds of lamb chops

  • 6 garlic cloves, peeled and minced

  • 5 sprigs of fresh rosemary

  • 5 sprigs of fresh thyme

  • 1/2 tablespoon of fresh oregano

  • 1/8 teaspoon of smoked paprika

  • 1 tablespoon of sea salt

  • 1 teaspoon of black pepper

  • 3 lemons

  • 1/4 cup of Olive oil


  1. Place the lamb chops in a non-reactive bowl or ziplock bag.

  2. In another non-reactive bowl, add the garlic, paprika, salt and pepper, the juice of 3 lemon, oregano, thyme, rosemary and oil. Mix well.

  3. Pour marinate over the lamb chops.

  4. Cover and allow it to marinate from 30 minutes to 48 hours.

  5. Remove chops from the marinade. Set marinade aside.

  6. Place chops on hot grill and cook for 4 minutes on each side, basting them with the marinade.

  7. Remove from heat and let them rest covered for 3 minutes.

  8. Serve with potatoes, vegetables, or salad.


Printable recipe (pdf) below:

Grill Lamb Chops (Greek Style)
Download PDF • 874KB

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