I’ve eaten a lot of lamb in my life but in my opinion, the tastiest and most enjoyable cut of lamb is the lamb chop (or lamb lollipops). The best I’ve ever had was in a mountain village in Northern Greece. I was on a hiking trip and rented a room in a traditional village where every building and walkway is made out of stone from the nearby gorge. The village has an elevation of 3,480 feet! The quality of meat in this region of Greece is almost unmatched. The animals roam wild on the mountains eating organic herbs and greens. The flavor and texture of the meat are indescribable.
I sat down for dinner at the family-owned hotel looking out at the mountains. I ordered a Greek salad, french fries, and grilled lamb chops. Most of these small family-run hotels in Greece have their own produce, and a lot of times their own meat as well. This wasn’t any different. Everything in the Greek salad was freshly picked from the garden. The french fries were made with potatoes from their garden and fried in extra virgin olive oil. Fresh bread was also served, but that’s pretty much a given in Greece.
The star of the meal was definitely the grilled lamb chops. They are seasoned very simply with salt, pepper, oregano, olive oil, and lemon juice. They are grilled over charcoal which gives them the best flavor. In my opinion, you can’t have too much lemon juice or oregano on lamb chops. I squeeze fresh lemon onto almost every bite.
I’ve decided to make a few additions to the traditional Greek lamb chop recipe. Mustard is used in some Greek dishes that you wouldn’t expect like lemon potatoes. Adding a little mustard to these lamb lollipops before grilling gives them a tanginess that I love. The only other addition is fresh chopped garlic. Garlic and lamb just go so well together I think it’s a delicious addition. I also grilled some cubanelle peppers to go along with these chops because I wanted a grilled vegetable as a side.
I hope you enjoy this recipe and don’t forget to rate it and leave a comment! Enjoy!
Put the lamb chops on a platter or sheet pan to season.
Liberally season each chop on both sides with salt, black pepper, and dried oregano.
Spread a little mustard on each chop with your fingers to coat evenly. Wash your hands.
Sprinkle on minced garlic. Then drizzle a small amount of extra virgin olive oil and a squeeze of lemon juice on each chop. Let the chops sit and marinate for 5-10 minutes while you heat the grill to high heat.
You want a really hot grill so you can sear the chops on each side. Sear each lamb chop for around 2 minutes a side for rare. Approximately 3 minutes a side for medium to medium-rare. Make sure to only flip each chop once. This will ensure the spices make a nice crust on the outside and the fat caramelizes.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.