Best 7 Lemon And Oregano Lamb Loin Chops Recipes

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Indulge in a culinary journey with our tantalizing Lemon and Oregano Lamb Loin Chops, a symphony of flavors that will leave your taste buds dancing. This delectable dish showcases succulent lamb loin chops, expertly seasoned with a zesty blend of lemon, oregano, and a hint of garlic, grilled to perfection for a tender and juicy bite. Accompanying this main course is a refreshing Salsa Verde, a vibrant green sauce made with fresh herbs, capers, and a touch of anchovy, adding a delightful burst of flavor to each bite. To complete the meal, we present a simple yet elegant Lemon Roasted Potatoes and Asparagus, roasted with a drizzle of lemon juice and olive oil, offering a delightful balance of flavors and textures. Prepare to embark on a culinary adventure that will transport your senses and leave you craving for more.

Let's cook with our recipes!

LAMB CHOPS WITH LEMON



Lamb Chops with Lemon image

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

LEMON AND OREGANO LAMB LOIN CHOPS



Lemon and Oregano Lamb Loin Chops image

Something we often make to cook outside on the barbeque. I love to use the frenched loin chops, expensive little mouthfuls, but soooo good.

Provided by JustJanS

Categories     Lemon

Time 11m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 kg lamb loin chop, frenched are great
2 lemons, juice of
1 tablespoon dried oregano
1 teaspoon thyme
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 cloves garlic, finely chopped

Steps:

  • Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
  • Set aside for about 1 hour to marinate.
  • Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.

GRILLED LAMB CHOPS WITH ROSEMARY SALT



Grilled Lamb Chops with Rosemary Salt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary

Steps:

  • Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
  • Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

LAMB CHOPS WITH OREGANO AND LEMON



Lamb Chops with Oregano and Lemon image

Categories     Herb     Lamb     Backyard BBQ     Lemon     Fall     Summer     Chill     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
Greek Potatoes with Lemon Vinaigrette
Lemon wedges

Steps:

  • Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

SLOW-COOKED LAMB WITH LEMON AND OREGANO



Slow-Cooked Lamb with Lemon and Oregano image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h50m

Number Of Ingredients 7

1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
1/2 cup extra-virgin olive oil
1 heaping tablespoon dried oregano
1 1/2 cups water
1 leg of lamb (about 4 pounds)
Coarse salt and freshly ground pepper
2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks

Steps:

  • Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
  • Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
  • Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

LEMON AND OREGANO LAMB CHOPS



Lemon and Oregano Lamb Chops image

From May 2007 Australian Super Food Ideas. Suggested to serve with roasted potatoes and onion with a tzatziki dip. Do not include marinading time but do include 5 minutes resting.

Provided by ImPat

Categories     Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

12 lamb chops (mid-loin trimmed)
2 tablespoons olive oil
2 garlic cloves (large, crushed or minced)
1 lemon, juice of
1 teaspoon dried oregano

Steps:

  • To make marinade combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano into a ceramic dish.
  • Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits, turning occasionally.
  • Preheat barbecue plate onto medium-high heat.
  • Remove lamb from marinade.
  • Barbecue lamb, basting with marinade for 6 to 8 minutes on each side for medium or until cooked to your liking.
  • Remove to plate, cover and stand for 5 minutes.
  • Serve with suggested roasted vegetables and tzatziki or a simple salad.

Tips:

  • For the best results, use high-quality lamb loin chops. Look for chops that are evenly marbled and have a bright red color.
  • If you don't have a grill, you can also cook the lamb chops in a skillet over medium-high heat. Just be sure to sear them for 2-3 minutes per side, or until they are cooked to your desired doneness.
  • The lemon and oregano marinade not only adds flavor to the lamb chops, but it also helps to tenderize them. Be sure to marinate the chops for at least 30 minutes, or up to overnight.
  • If you like, you can also add other herbs and spices to the marinade, such as rosemary, thyme, or garlic. Just be careful not to overpower the flavor of the lamb.
  • Serve the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Lemon and oregano lamb loin chops are a delicious and easy-to-make dish that is perfect for any occasion. The lamb chops are tender and juicy, and the lemon and oregano marinade gives them a bright and flavorful taste. This dish is sure to please everyone at your table.

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