Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 lamb loin or rib chops (about 1.1 kg / 2.5 lb total, 2–2.5 cm thick)
- 3 tbsp extra-virgin olive oil (for marinade) + 3 tbsp (for potatoes) + 1 tbsp (for gremolata)
- 2 lemons (zest of 2, juice of 1½; remaining ½ cut into wedges)
- 4 garlic cloves (3 for marinade, 1 for gremolata)
- 2 tbsp dried oregano (or 4 tbsp fresh, finely chopped)
- 1.2 kg / 2.6 lb floury potatoes (such as Russet, Maris Piper, Yukon Gold)
- 1 tsp fine sea salt + extra to taste
- ½ tsp freshly ground black pepper + extra to taste
- 1 packed cup fresh mint leaves, finely chopped
- ¼ cup flat-leaf parsley, finely chopped (optional but recommended)
Do This
- 1. Pat lamb chops dry. Whisk olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper. Coat chops, cover, and marinate 30–120 minutes in the fridge.
- 2. Heat oven to 220°C / 425°F. Cut potatoes into thick wedges, toss with olive oil, salt, and pepper, and spread on a baking tray in a single layer.
- 3. Roast potatoes 20–25 minutes, turning once, until deep golden and crisp at the edges and tender inside.
- 4. Make gremolata: finely chop mint (and parsley, if using), mix with lemon zest, minced garlic, olive oil, a pinch of salt, and a squeeze of lemon juice.
- 5. Preheat a grill pan, barbecue, or cast-iron skillet on high until very hot. Lightly oil the grates or pan.
- 6. Grill lamb chops 3–4 minutes per side for medium-rare (or to your liking), resting them on a warm plate for 5 minutes.
- 7. Serve lamb chops over crispy wedges, spoon over mint gremolata, and finish with extra lemon wedges and a pinch of flaky salt.
Why You’ll Love This Recipe
- Classic Greek-inspired flavors of lemon, oregano, and olive oil paired with smoky charred lamb.
- Bright, zesty mint gremolata cuts through the richness and makes everything taste fresh.
- Crispy roasted potato wedges cook alongside the lamb, so you get a complete, comforting meal.
- Approachable for home cooks: simple ingredients, straightforward steps, and impressive results.
Grocery List
- Produce: 2 lemons, 4 garlic cloves, 1.2 kg (2.6 lb) potatoes, 1 cup fresh mint, ¼ cup flat-leaf parsley (optional)
- Dairy: None required (optional: butter or Greek yogurt for serving)
- Pantry: 8 lamb chops, extra-virgin olive oil, dried oregano, fine sea salt, black pepper, flaky sea salt (optional)
Full Ingredients
Lamb Chops & Marinade
- 8 lamb loin or rib chops, about 2–2.5 cm (¾–1 inch) thick (approx. 1.1 kg / 2.5 lb total)
- 3 tbsp extra-virgin olive oil
- Zest of 1 lemon (finely grated)
- Juice of 1 lemon (about 3 tbsp)
- 3 garlic cloves, finely minced or grated
- 2 tbsp dried oregano or 4 tbsp fresh oregano, finely chopped
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
Mint Gremolata
- 1 packed cup fresh mint leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped (optional but adds nice depth)
- Zest of 1 lemon (finely grated)
- Juice of ½ lemon (about 1½ tbsp), plus more to taste
- 1 garlic clove, very finely minced or grated
- 1 tbsp extra-virgin olive oil
- Pinch of fine sea salt, to taste
Crispy Potato Wedges
- 1.2 kg / 2.6 lb floury potatoes (Russet, Maris Piper, Yukon Gold), scrubbed
- 3 tbsp extra-virgin olive oil
- ¾ tsp fine sea salt (or to taste)
- ½ tsp freshly ground black pepper
To Serve (Optional but Recommended)
- Remaining ½ lemon, cut into wedges
- Flaky sea salt, for finishing
- Extra chopped fresh mint or parsley, for garnish
- Greek yogurt or a simple green salad, on the side (optional)
Step-by-Step Instructions
Step 1: Prepare and Marinate the Lamb Chops
Pat the lamb chops dry on both sides with paper towels; this helps them brown and char nicely. In a medium bowl or a shallow dish, whisk together the 3 tbsp olive oil, zest and juice of 1 lemon, minced garlic (3 cloves), oregano, 1 tsp fine sea salt, and ½ tsp black pepper until well combined.
Add the lamb chops to the marinade, turning each one to coat thoroughly. Arrange them in a single layer, cover tightly (or seal in a large zip-top bag), and refrigerate for at least 30 minutes and up to 2 hours. Turn the chops once or twice during marinating if you can. Take the lamb out of the fridge about 20 minutes before cooking so it can lose its chill and cook more evenly.
Step 2: Prep the Potato Wedges
While the lamb marinates, heat your oven to 220°C / 425°F. Line a large baking tray with parchment paper or lightly oil it. Cut the scrubbed potatoes into chunky wedges: first halve them lengthwise, then cut each half into 3–4 wedges depending on size. Try to keep the wedges roughly the same thickness so they cook evenly.
In a large bowl, toss the wedges with 3 tbsp olive oil, ¾ tsp salt, and ½ tsp black pepper until every piece is well coated. Spread the potatoes out on the prepared tray in a single layer with a little space between each wedge; crowding will make them steam instead of crisp.
Step 3: Roast the Potato Wedges Until Crisp
Place the tray of potatoes on the middle oven rack. Roast for 20–25 minutes, turning the wedges halfway through cooking, until they are deep golden brown on the edges and tender all the way through when pierced with a fork. If they are browning too quickly, reduce the oven temperature to 200°C / 400°F for the final minutes.
Once done, keep the wedges warm in the switched-off oven with the door slightly ajar, or set them aside loosely tented with foil. Avoid sealing them tightly, as trapped steam will soften their crisp edges.
Step 4: Make the Fresh Mint Gremolata
While the potatoes roast and the lamb continues to marinate, prepare the gremolata. Finely chop the mint leaves and parsley (if using). Add them to a small bowl along with the zest of 1 lemon, the finely minced garlic clove, 1 tbsp olive oil, a pinch of salt, and the juice of ½ lemon.
Stir everything together until evenly combined. Taste and adjust with a little more lemon juice or salt if desired. The gremolata should be bright, zesty, and pleasantly garlicky. Set aside at room temperature; the flavors will meld while you cook the lamb. If making ahead, cover and refrigerate but bring back to room temperature before serving.
Step 5: Preheat the Grill or Pan for Chargrilling
About 10 minutes before you want to cook the lamb, preheat a barbecue grill, ridged grill pan, or heavy cast-iron skillet over high heat until very hot. A properly preheated surface is key to getting those attractive char marks and a good sear. If using an outdoor grill, clean and lightly oil the grates. If using a grill pan or skillet, lightly brush or rub it with a little oil just before adding the chops.
Remove the lamb from the marinade, letting the excess drip off back into the dish. Discard any leftover marinade. Lightly pat the chops with paper towel if they are very wet; too much surface moisture can prevent good browning.
Step 6: Chargrill the Lamb Chops
Place the lamb chops on the hot grill or pan in a single layer without crowding. You should hear an immediate sizzle. For medium-rare, cook for about 3–4 minutes on the first side without moving them, until nicely browned with dark grill marks. Flip and cook another 3–4 minutes on the second side.
Adjust timing for your preferred doneness and the thickness of your chops: slightly less for rare, a minute or two more for medium. If you have an instant-read thermometer, aim for 57–60°C (135–140°F) for medium-rare, 63°C (145°F) for medium. Transfer the cooked chops to a warm plate, tent loosely with foil, and rest for 5 minutes. Resting keeps the meat juicy.
Step 7: Plate, Garnish, and Serve
To serve, arrange a generous handful of crispy potato wedges on each plate. Top or nestle alongside 2 lamb chops per person. Spoon a good amount of mint gremolata over the lamb, letting some fall onto the potatoes so they pick up the fresh, lemony juices.
Finish with a sprinkle of flaky sea salt over the lamb and wedges, and add lemon wedges on the side for squeezing at the table. Garnish with extra chopped mint or parsley if you like. Serve immediately while the lamb is warm and the potatoes are still crisp.
Pro Tips
- Do not skip the resting time: Resting the lamb chops for at least 5 minutes after cooking keeps them tender and juicy instead of dry.
- Marinate ahead for extra flavor: For maximum flavor, marinate the lamb for up to 2 hours. Longer than that can start to change the texture due to the lemon juice.
- Get the pan really hot: A smoking-hot grill or skillet is what gives you that chargrilled flavor and dark caramelization without overcooking the inside.
- Cut potatoes evenly: Similar-sized wedges cook at the same rate, so you get uniformly crisp outsides and fluffy centers.
- Adjust acid and salt in the gremolata: Taste and tweak just before serving; a final squeeze of lemon and pinch of salt can really wake up the whole plate.
Variations
- Herb swap: Replace part of the oregano in the marinade with fresh rosemary or thyme for a different aromatic profile while keeping the same basic method.
- Spiced potato wedges: Add 1 tsp smoked paprika and ½ tsp garlic powder to the potatoes along with the salt and pepper for a smoky, slightly spiced side.
- Yogurt drizzle: Serve with a quick lemon-garlic yogurt sauce (Greek yogurt, lemon juice, garlic, salt) spooned over the potatoes or alongside the lamb.
Storage & Make-Ahead
You can marinate the lamb chops up to 2 hours in advance and keep them covered in the refrigerator. For best texture, do not marinate overnight because the acid in the lemon can start to toughen the meat. The mint gremolata can be made up to 4 hours ahead and stored in the fridge; press a piece of plastic wrap directly onto the surface to minimize browning, and bring to room temperature before serving.
Leftover cooked lamb and potato wedges can be refrigerated in airtight containers for up to 3 days. Reheat lamb gently in a low oven (about 160°C / 320°F) or in a covered pan over low heat just until warmed through; avoid overcooking. Re-crisp potato wedges on a baking tray in a 200°C / 400°F oven for 10–12 minutes. Gremolata is best fresh; if you have leftovers, use within 1 day and refresh with a squeeze of lemon and extra chopped herbs.
Nutrition (per serving)
Approximate values per serving (1/4 of recipe: 2 lamb chops, 1/4 of potatoes, and gremolata): 780 calories; 47 g protein; 48 g fat (14 g saturated); 36 g carbohydrates; 4 g fiber; 4 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
