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Skillet Cooked Lamb Chops with Greek Spices and feta

Skillet-Cooked Lamb Chops with Greek Spices and Feta

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Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 2

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Lamb

  1. 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.
  2. 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

  1. Before cooking, let the marinated chops sit at room temperature for 20–30 minutes. This step helps them cook more evenly.

Heat the Skillet

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. Now you’ve got yourself a skillet masterpiece that channels the best of greek lamb recipes and mediterranean lamb chops, no grill required.