Greek Lamb Chops with Mint Yogurt Sauce

Greek Lamb Chops marinated in lemon, olive oil, garlic, mustard and fragrant herbs with a creamy and cool mint yogurt sauce for dipping.

This incredibly flavorful and addictive recipe can be enjoyed as a main course or served as an appetizer.

Looking for more Greek meal ideas? Check out my Greek Spatchcock Chicken or Authentic Pastitsio.

WHAT INGREDIENTS DO I NEED?

Lamb rib chops – buy a whole rack of lamb and then slice into 8 rib chops. Doing this yourself is easier and fresher than buying them sliced already. I get my rack of lamb at Costco.

Olive oil – choose a high-quality extra virgin olive oil, preferably a Greek evoo.

Garlic – fresh garlic cloves, peeled and crushed. Never use the jarred stuff.

Dijon mustard – this is a bit of a ‘secret ingredient’ in many authentic Greek recipes. It’s not overpowering but creates a nice balance of flavors.

Rosemary – using fresh rosemary is preferred for this recipe. You can substitute for 1 tsp dried if needed.

Thyme – using fresh thyme is preferred for this recipe. You can substitute for 1 tsp dried if needed.

Dried oregano – using dried oregano is a traditional and necessary ingredient for making Greek lamb chops.

Lemon – we use the zest and juice from one large lemon.

Salt & pepper – kosher salt and freshly cracked black pepper are best.

SLICING A RACK OF LAMB INTO LAMB CHOPS

We call lamb rib chops ‘paidakia’ in Greece which refers to when a rack of lamb is cut into small chops.

One rack of lamb typically has 8 ribs and can be sliced into 8 single cuts (with one rib bone) or 4 double cuts (with two rib bones per chop).

When serving paidakia as an appetizer you’ll definitely want to slice into 8 chops but when serving as a main course for dinner you can make thicker chops by slicing into double cuts (two rib bones per chops).

You’ll want to double or triple this recipe (2-3 racks of lamb) when serving a group.

Steps for slicing a rack of lamb into chops:

1. Remove the membrane from the backside of the rack of lamb.
2. Slice the fat cap off the thick meaty part of the rack of lamb.
3. Using a sharp knife, slice between each bone right along the bone, to make 8 chops. Ensure each bone has a thick piece of lamb meat attached to it.

MARINATING GREEK LAMB CHOPS

Once the rack of lamb is sliced into individual rib chops, you want to marinate them for at least two hours or up to overnight.

The best way to do this is to mix together the marinade ingredients in a medium bowl and then add the lamb chops with the marinade to a large ziplock bag.

By doing this you ensure all of the chops get sufficiently coated in the marinade.

DON’T FORGET: before adding the chops to the marinade, reserve ¼ cup of the marinade to the side. This will be used for drizzling over the cooked Greek lamb chops right before serving.

HOW TO COOK GREEK LAMB CHOPS

These Greek lamb chops can be grilled on a barbecue, cooked in a cast-iron skillet on the stove or baked in the oven after being marinated.

Tip: after marinating, make sure to remove lamb chops from fridge and let come to room temperature while the grill or cast-iron skillet preheats.

I typically grill the paidakia (Greek lamb chops) for 4 minutes per side for a nice medium.

I use my electric griddle since I don’t have access to a barbecue and the results are exceptional.

For larger chops (double cut) you will want to cook for 6-8 minutes per side.

Cooking time will vary depending on how well done you like your meat. I’ve included a doneness chart below for reference.

GREEK LAMB CHOP DONENESS CHART

MINT YOGURT SAUCE

This mint yogurt sauce is a cool and creamy dip to serve with the Greek lamb chops.

It’s the perfect accompaniment to the lamb chops, adding a refreshing balance to the dish.  

Ingredients:

• 1 cup plain Greek yogurt
• 1/2 cup fresh mint leaves, chopped
• 2 garlic cloves, minced
• 1 lemon, juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pinch ground cayenne pepper (optional)

WHAT TO SERVE WITH GREEK LAMB CHOPS

Greek lamb chops with mint yogurt sauce pairs well with so many side options.

Options for serving with:

• Greek Lemon Potatoes
• Greek Spinach Pie (Spanakopita)
• Greek Pasta Salad
• Garlic Pita Bread
• Greek Zucchini Patties (Kolokithokeftedes)
• Greek Orzo Pasta Salad
• Roasted Greek Vegetables (Briam)
• Greek Fries with Feta
• Green Beans and Tomatoes (Fasolakia)
• Greek Cheese Pies (Tiropitakia)
• Authentic Tzatziki

RECOMMENDED TOOLS

• Sharp chef’s knife
• Large ziplock bags
• Garlic press
• Lemon zester
• Indoor griddle
• Cast-iron skillet
• Grill pan

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• Traditional Moussaka
• Greek Chicken Chopped Salad
• Chicken Souvlaki Pita

RECIPE VIDEO

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