Greek lamb chops

Deliciously juicy and succulent Greek lamb chops - marinated in mouthwatering flavours, this makes for the ultimate dinner dish!

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Greek lamb chops
  • 2 medium (300g) brown onions, sliced thinly
  • 2 clove garlic, finely chopped
  • 250 gram cherry tomatoes, halved
  • 1 medium (140g) lemon, cut into wedges
  • 1/2 cup (125ml) white wine
  • 1/2 teaspoon dried greek oregano
  • 2 teaspoon extra virgin olive oil
  • 8 (880g) lamb chump chops, trimmed of excess fat
  • fresh oregano leaves
  • 1/4 cup flat-leaf parsley leaves
  • 1/2 cup cooked buttered risoni and rocket, to serve


Greek lamb chops
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Arrange the onion over the base of a large baking dish. Add the garlic, tomato and lemon wedges. Pour over the wine, sprinkle with the dried oregano and season with sea salt and freshly ground black pepper. Roast in the oven for 10 minutes.
  • 3
    Meanwhile, heat a frying pan over a high heat. Add the oil. Season the chops with salt and freshly ground black pepper. Cook the lamb chops, in batches if needed, until browned on both sides. Transfer lamb to the baking dish and roast for a further 30 minutes.
  • 4
    Remove tray from oven and stand, covered loosely, for 5 minutes.
  • 5
    Scatter with the herbs and serve with risoni and rocket, if desired.


Not suitable to freeze or microwave.