When you're craving a hearty, rustic meal that delivers bold flavor without firing up the grill, these skillet-cooked lamb chops with Greek spices and feta are exactly what you need. This dish brings all the charm of a rustic lamb chop recipe right into your kitchen—no open flame required. Think sizzling lamb chops seared to perfection in a hot skillet, infused with a garlic marinade, kissed with lemon, and topped with crumbled feta and fresh herbs. It's everything you'd expect from a greek style lamb meal, and then some.
The magic here lies in the simplicity: a handful of powerful Mediterranean ingredients, a bit of skillet mastery, and a few minutes of your time. Whether you're exploring traditional Greek lamb recipes or just looking to learn how to cook perfect lamb chops, this dish is a beautiful introduction to the world of Mediterranean lamb. Serve it with warm pita, lemony potatoes, or a fresh tomato salad, and you'll swear you're dining in a sunlit taverna.
Skillet-Cooked Lamb Chops with Greek Spices and Feta
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Marinating time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Cast iron skillet or heavy-bottomed pan A well-seasoned cast iron skillet gives the best sear. If you don’t have one, any heavy-bottomed stainless steel pan will do.
Mixing bowl To prepare the lamb chops marinade.
Tongs For flipping the chops while searing.
Meat Thermometer (optional but recommended) Helps ensure doneness—especially useful when learning how to cook perfect lamb chops.
Small Grater/Zester For zesting the lemon.
For the Lamb Chops
- 4 lamb loin chops about 1 to 1.5 inches thick
- 3 tablespoons olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves minced
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
For the Garnish
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or dill
- Lemon wedges for serving
Optional Add-Ons
- A spoonful of gremolata if you're going for that bright herby kick (highly recommended for those who enjoy lamb chops with gremolata)
- Drizzle of good quality extra virgin olive oil to finish
Marinate the Lamb
Start with a robust garlic herb marinated lamb chops base. In a mixing bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, rosemary, thyme, cumin, smoked paprika, and red pepper flakes. Season with salt and black pepper.
Rub the marinade generously over the lamb loin chops. Make sure every nook is coated. Cover and refrigerate for at least 1 hour. If you have time, go up to 4 hours for deeper flavor—marinated lamb just gets better with time.
Bring to Room Temperature
Before cooking, let the marinated chops sit at room temperature for 20–30 minutes. This step helps them cook more evenly.
Heat the Skillet
Place your cast iron skillet over medium-high heat. Let it get screaming hot—this is the secret to a killer sear that locks in flavor.
Sear the Lamb Chops
Add a touch of olive oil to the hot pan, then carefully lay in the lamb chops. You should hear an immediate sizzle. Don’t overcrowd the pan—cook in batches if needed.
Sear for about 4–5 minutes on the first side, until a nice crust forms. Flip and cook another 3–4 minutes on the other side for medium-rare (internal temp of 130–135°F). Adjust time if you prefer your chops more or less done.
Rest the Chops
Transfer the cooked lamb chops to a plate and loosely tent with foil. Let them rest for 5–7 minutes to allow the juices to redistribute.
Garnish and Serve
Just before serving, top with crumbled feta, a sprinkle of parsley or dill, and, if using, a spoonful of gremolata. Serve with lemon wedges on the side for a burst of brightness.
Now you’ve got yourself a skillet masterpiece that channels the best of greek lamb recipes and mediterranean lamb chops, no grill required.
Pairings
The richness of these herb-crusted lamb chops recipe begs for bright, acidic, and herbaceous side dishes. Here are some perfect pairings:
1. Lemon Roasted Potatoes
These crispy potatoes tossed with lemon juice, garlic, and oregano are a staple in greek lamb chops dinners.
2. Grilled Vegetables or Roasted Zucchini
A medley of zucchini, eggplant, and bell peppers lightly charred or roasted adds a healthy and colorful element. Try them with a yogurt-tahini drizzle for something different.
3. Tomato-Cucumber Salad
Keep it simple: juicy tomatoes, crisp cucumber, red onion, olives, and a sprinkle of oregano. Dress with olive oil and lemon juice. This balances the richness of the lamb beautifully.
4. Pita or Flatbread
Warm, fluffy pita is perfect for scooping up those juicy lamb bits and feta crumbles. Bonus: serve with a side of tzatziki or hummus.
5. Greek Red Wine or Rosé
A glass of Agiorgitiko or a dry rosé brings everything together. If you're going non-alcoholic, try a sparkling water with lemon and mint.
FAQs
1. What cut of lamb is best for this recipe?
We recommend lamb loin chops—they’re tender, juicy, and cook evenly in a skillet. You can also use rib chops, which are slightly smaller and more delicate. Avoid shoulder chops, which can be tougher and better suited for slow cooking.
2. How long should I marinate the lamb chops?
At least 1 hour, but if you want full flavor, go for 3–4 hours. Overnight is great too. The lamb chops marinade of lemon, herbs, and garlic really penetrates the meat over time.
3. Can I use a grill instead of a skillet?
Absolutely! This recipe also works great for those looking for rustic grilled lamb chops. Just make sure to preheat the grill and oil the grates to prevent sticking.
4. What internal temperature should lamb be cooked to?
For medium-rare, aim for 130–135°F. For medium, go to 140°F. Use a meat thermometer to avoid overcooking—lamb dries out easily if overdone.
5. Is feta necessary, or can I skip it?
Feta adds that sharp, briny contrast that balances the meatiness of the lamb. However, you can skip it or swap in goat cheese, ricotta salata, or even a dollop of Greek yogurt if you prefer.
