Lamb Chops Bathed in Greek Herbs

Serves 4 to 6
Sometimes all you need to make something fabulous are fresh lemon, herbs, and garlic, a hallmark of Greek food—and its simplicity. I love the technique of grilling first to form a charred crust and then essentially marinating afterward, the hot meat absorbing the lemony herb flavors. Serve this with Greek Salad with Fried Leeks (page 107) and Spinach Phyllo Pie (page 87).


  • 6 lamb shoulder chops, about 4 pounds
  • Salt and black pepper
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 lemon, zest and juice
  • 3 garlic cloves, minced
  • 2 tablespoons fresh mint, minced
  • 1 tablespoon fresh oregano, minced


  1. Preheat broiler to high.
  2. Season chops with salt and pepper. Broil chops for 3 1/2 minutes on each side, 7 minutes total, turning once. Transfer chops to a platter.
  3. Whisk together remaining ingredients and pour over cooked chops.
cook's note
Shoulder chops, both lamb and pork, are not to be overlooked. Marbled with rivulets of flavor and texture, they’re significantly less expensive than precious loin chops. I like their texture and flavor. They are thin-cut and wide, like a pancake—not tall and lean!
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