Greek · Dinner
Fried Lamb Chops
Bone-in lamb chops are marinated in lemon, garlic and oregano, then dredged in seasoned flour and shallow-fried until the crust turns deep golden and crackling while the meat stays pink and juicy. Served with a lemony yogurt dip and fresh oregano.
$8
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
604Calories
50.8gProtein
38.6gFat
15.2gCarbs
1.4gSugar
1.4gFiber
694mgSodium
267mgChol
11.6gSat Fat
613mgPotassium
98mgCalcium
3.9mgIron
2.6mcgVitamin B12
8mgVitamin C
Goes well with
Greek Red Wine (Agiorgitiko)
local
Greek Coffee (Elliniko)
international
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the lamb chops dry and place in a shallow dish with lemon juice, garlic, dried oregano and 1 tbsp olive oil, turning to coat evenly.
2
Marinate
Cover and let the chops sit at room temperature for 30 minutes.
3
Dredge
Mix flour, salt and pepper on a plate, then press each chop into the flour on both sides until fully coated.
4
Fry
Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until it shimmers. Fry the chops 3–4 minutes per side until deep golden brown and the internal temperature reads 57°C (135°F) for medium-rare.
5
Rest
Transfer the chops to a plate and rest for 5 minutes.
6
Build
Stir yogurt, lemon juice and grated garlic together in a small bowl.
7
Plate
Arrange the chops on a plate with the yogurt dip alongside, scatter with fresh oregano and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 2 bone-in lamb chops lamb chop
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp olive oil, for the marinade
- 1/2 cup60g all-purpose flour, for dredging
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml olive oil, for frying
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice, for the dip
- 22 garlic clove, for the dip
- 2 tsp2 tsp fresh oregano leaves, for garnish
- 22 lemon wedge, for serving
