Equipment
* optional
Ingredients
Lamb
- 8 lamb rib chops, room temperature
- 30 ml olive oil
- salt
- black pepper
Aromatics & Finish
- 4 garlic, minced
- 4 g dried oregano
- 45 ml lemon juice, freshly squeezed
- 100 g feta cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 613 kcal
- Protein
- 46 g
- Carbohydrates
- 4 g
- Fat
- 47 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 909 mg
- Saturated Fat
- 20 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 22 mg
- Potassium
- 437 mg
- Calcium
- 148 mg
- Iron
- 3.9 mg
- Magnesium
- 66 mg
- Phosphorus
- 356 mg
- Zinc
- 4.6 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.3 mg
- Folate
- 13 mcg
- Water
- 26 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the lamb chops very dry with paper towels. Season both sides generously with salt, pepper, and the dried oregano. Press the seasoning gently into the meat.
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Add the lamb chops to the pan in a single layer (work in batches if necessary). Sear undisturbed until a golden-brown crust forms, about 3-4 minutes.
Flip the chops. Add the minced garlic to the pan (avoiding direct high heat spots so it doesn't burn) and cook the second side for another 2-3 minutes. Aim for an internal temperature of 57°C (135°F) for medium-rare or 63°C (145°F) for medium.
Remove the pan from the heat. Immediately pour the lemon juice over the chops and into the pan juices to deglaze slightly. Sprinkle the crumbled feta over the hot lamb so it warms through.
Transfer chops to a serving platter and rest for 5-10 minutes before serving. Drizzle any remaining pan juices over the top.
Chef's Notes
- Bring the lamb chops to room temperature for 20 minutes before cooking. Cold meat seizes up in a hot pan, cooking unevenly.
- Use a block of feta in brine and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that prevent it from softening pleasantly.
- For a true 'five ingredient' meal (excluding staples like oil, salt, and pepper), this recipe shines because the lemon acidity cuts through the rich lamb fat while the feta adds the necessary salt punch.
- If you have fresh oregano, use it for garnish at the end, but stick to dried oregano for the searing crust as it withstands high heat better without becoming bitter.
Storage
Refrigerator: 3 days — Store lamb and feta separately if possible to maintain texture.
Freezer: 2 months — Freeze cooked lamb without the feta topping.
Reheating: Gently reheat in a skillet over low heat until warm. Do not microwave if possible to avoid toughening the meat.
Troubleshooting
Lamb is tough or chewy
Cause: Overcooking
Fix: Slice thinly against the grain and serve with extra sauce to mask dryness; cannot be reversed.
Prevention: Use a meat thermometer and pull the meat from the heat 2-3 degrees before your target temperature (it rises while resting).
Garlic is bitter and black
Cause: Garlic was added too early or heat was too high
Fix: Scrape burnt garlic off the meat before serving.
Prevention: Add garlic only after flipping the meat, during the last few minutes of cooking.
Cultural Context
Lamb is a cornerstone of Greek cuisine, often celebrated at Easter and family gatherings. The pairing of oregano (rigani) and lemon (lemono) is the quintessential Greek flavor profile, known as 'Ladolemono' when mixed with olive oil. This preparation reflects the rustic simplicity of Greek taverna cooking.
