An easy marinade, use of a grill pan, and quick cook time make this gourmet dish easy enough for a weeknight supper as well as suitable for a special occasion.
Though I’m 50% Greek, the truth is I’ve never liked lamb. I’m very particular about meats, at one time having avoided it altogether for 20 years. Lamb just always seemed too… gamey. I hadn’t tasted it in many years until we were spontaneously invited over to a neighbor’s house for the first time last summer. We learned later that night he happens to be a very well known chef! Naturally, everything was amazing and I HAD to at least try the lamb chops – which were surprisingly tender and delicious – not gamey or chewy at all. I was too shy to ask how exactly he prepared them for the grill, but I think went something like what I’ve written below. At least the 50% Greek part of me thinks so, and the other 50% thinks this is yummy regardless. I used my trusty Le Creuset grill pan here. I love this pan gives me the best of both worlds – it is like a grill plus the benefits of cast iron and I can stay in the kitchen while cooking up the rest of supper, which on this night was roasted root vegetables and salad. This same preparation also works on the grill.
Greek Girl Grill Pan Lamb Chops
- grill pan or cast iron skillet, or grill
- small bowl
- small wisk or fork
- garlic press
- shallow baking dish to marinate
- 6 lamb chops on the bone about 1 1/2-2 inches thick
- 3 tbsp olive oil extra virgin
- 1 big lemon, zested and juiced
- 2 tbsp fresh rosemary, minced or 2 tsp dry rosemary or fresh/dry oregano or thyme, or combination
- 1/2 tsp red chili pepper flakes more to taste
- 4 garlic cloves, pressed or minced
- 1-2 pinches Kosher salt to taste
- 2-4 grinds fresh ground pepper to taste
- To make the marinade, whisk together the olive oil, lemon zest, chili flakes, salt, pepper in a small bowl.
- Place the lamb chops in a shallow baking dish brush the marinade on all sides of each chop to evenly coat. Cover and let sit in the refridgerator for at least 30 minutes, or up to 2 hours.
- Remove from fridge 20 minutes or so before you are ready to cook so they can come to room temp.
- Preheat your grill pan over high heat until very hot but not smoking. (Do not put any oil in the pan - the chops are already coated.)
- Place the lamb chops into the pan so they are not touching, and let sear on one side for 2-3 minutes. The fat should start to brown and caramelize a bit.
- Flip the lamp chops over to the other side and sear for 2-3 minutes. Depending on the thickness, you may want to flip once more 1 minute on each side, so its nicely browned on the outside, still soft on the inside.
- Remove from the pan and set on platter. Tent lightly with parchment paper or foil and let rest for at least 5, preferably 10 minutes. Garnish platter with a few rosemary branches if desired.
- Salt and pepper to taste and dig in!