What to Serve with Mediterranean Lamb Chops
Grilled Mediterranean lamb chops are a versatile main course that pairs well with a variety of side dishes, including Mediterranean roasted cauliflower pasta, blanched green beans, Greek salad (with feta, crisp lettuce, tomatoes, olives, and vinaigrette), Moroccan couscous, or oven-roasted zucchini.
Mediterranean Lamb Chops Recipe
Prep Time15 min
Total Time8 hr 30 min
Cook Time15 min
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons kosher salt or sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic, smashed
- ¼ cup fresh lemon juice
- 4–6 sprigs fresh herbs such as fresh thyme, rosemary, Italian parsley, oregano, or marjoram
- 4 lamb loin chops (or 8 rib chops)
- Make the marinade. In a small bowl, combine 1 tablespoon olive oil, salt, black pepper, cumin, coriander, garlic, and lemon juice. Taste and adjust seasoning if needed—the marinade should be very flavorful.
- Transfer marinade to a zip-top plastic bag, and add fresh herbs and lamb chops. Seal the bag and toss lamb chops to coat with marinade. Set the bag on a small rimmed baking sheet or plate to avoid leaking marinade.
- Refrigerate lamb chops and marinate overnight. An hour before you plan to cook, bring the lamb chops to room temperature.
- Preheat a charcoal grill, gas barbecue, cast iron grill, or large cast iron skillet pan on the stovetop to medium-high heat. Lightly oil with 1 tablespoon olive oil. Add lamb chops and sear lamb chops to produce grill marks, about 2 minutes each side.
- Reduce heat to medium (or move to the colder side of the grill) and continue cooking until lamb chops reach desired level of doneness, about 5–10 more minutes. Test for doneness with a meat thermometer. The thermometer should register an internal temperature of 115 degrees Fahrenheit for rare, 120 degrees for medium rare, and 145 degrees for medium.
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