Greek-Style Grilled Lamb Recipe

Greek-Style Grilled Lamb Recipe

This recipe delivers classic Greek flavors with a vibrant marinade and perfectly grilled lamb. You can use lamb chops, lamb racks, or leg of lamb, depending on your preference and occasion.

Ingredients

• 2 racks lamb chops (or 2 lbs lamb chops, or 1 leg of lamb), trimmed of excess fat

• ½ cup olive oil

• ¼ cup fresh lemon juice

• Zest of 1 lemon (optional)

• 2 teaspoons dried Greek oregano

• 2 tablespoons fresh parsley, chopped

• 8–10 cloves garlic, finely chopped

• 1 tablespoon kosher salt (or to taste)

• 1 teaspoon freshly ground black pepper

Optional for Serving:
Fresh oregano or parsley, extra lemon wedges, ladolemono sauce (olive oil & lemon), tzatziki, pita bread

Instructions

1. Prepare the Marinade:
   In a bowl, combine olive oil, lemon juice, lemon zest (if using), oregano, parsley, garlic, salt, and pepper. Mix well.

2. Marinate the Lamb:
   Pat lamb chops dry. Place them in a large zip-top bag or shallow dish. Pour in the marinade, reserving ¼ cup for later. Massage marinade into the meat. Marinate in the refrigerator for at least 2 hours, preferably overnight. Flip occasionally for even coating.

3. Bring to Room Temperature:
   Remove lamb from the fridge 30 minutes before grilling to let it come to room temperature.

4. Preheat the Grill:
   Heat your grill to medium-high.

5. Grill the Lamb:

   • For chops: Grill for 3–4 minutes per side for thinner chops, or 6–8 minutes per side for thicker ones, until desired doneness (medium-rare: 135°F, medium: 145°F).

   • For leg of lamb: Sear on high for 1–2 minutes per side, then move to indirect heat. Grill, turning every 15 minutes and basting with reserved marinade, until internal temperature reaches 140–145°F for medium-rare (about 40–60 minutes, depending on size).

6. Rest and Serve:
   Transfer lamb to a platter and rest for 5–10 minutes. Pour reserved marinade or ladolemono sauce over the lamb. Garnish with fresh herbs and extra lemon juice. Serve with Greek salad, potatoes, pita, or tzatziki.

Tips

• Marinate longer for deeper flavor-overnight is ideal.

• If using skewers (souvlaki), cut lamb into 1-inch cubes, marinate, then thread onto skewers and grill for 8–10 minutes, turning every 2–3 minutes.

• For a smoky flavor, grill over charcoal if possible.

Enjoy your Greek-style grilled lamb-juicy, aromatic, and perfect for entertaining or a special meal!