Equipment
Ingredients
Lamb and Marinade
- 800 g lamb rib chops, frenched
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 3 garlic, minced
- 5 g fresh thyme, leaves only, roughly chopped
- 6 g kosher salt
- 2 g black pepper, freshly ground
Mint-Feta Crush
- 100 g feta cheese, crumbled
- 10 g fresh mint, finely chopped
- 15 ml extra virgin olive oil
- 3 g lemon zest, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 612 kcal
- Protein
- 42 g
- Carbohydrates
- 4 g
- Fat
- 47 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 909 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 22 mg
- Potassium
- 185 mg
- Calcium
- 144 mg
- Iron
- 3.9 mg
- Magnesium
- 21 mg
- Phosphorus
- 194 mg
- Zinc
- 3.8 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.23 mg
- Niacin
- 0.3 mg
- Folate
- 13 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the olive oil, lemon juice, minced garlic, thyme, kosher salt, and black pepper. Add the lamb chops and turn to coat them evenly. Let marinate at room temperature for 30 minutes.
While the lamb is marinating, prepare the topping. In a small bowl, gently combine the crumbled feta, chopped mint, olive oil, and lemon zest. Set aside.
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat, about 200 C to 230 C (400 F to 450 F).
Remove the lamb chops from the marinade, shaking off any excess. Place them on the hot grill and cook for 3 to 4 minutes per side for medium-rare, aiming for an internal temperature of 57 C (135 F).
Transfer the grilled lamb chops to a cutting board or warm platter. Tent loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
Arrange the rested lamb chops on serving plates. Spoon the prepared mint-feta crush generously over the top of each chop and serve immediately.
Chef's Notes
- Frenched lamb chops have the bone exposed for an elegant presentation. If using loin chops, which look more like miniature T-bone steaks, cooking times remain the same but you will not have the handle.
- Acid cooks meat over time. Do not marinate these chops for longer than 2 hours in the lemon juice mixture, or the exterior texture will become mushy and chalky.
- When grilling proteins, carryover cooking will raise the internal temperature by 2 to 3 degrees Celsius after removing from the heat. Always pull your meat slightly before your target temperature.
- For the best feta topping, buy a block of feta packed in brine rather than pre-crumbled feta, which contains anti-caking agents that compromise texture and flavor.
Storage
Refrigerator: 3 days — Store the lamb and the feta topping in separate airtight containers.
Freezer: 1 month — Freeze the cooked lamb only. The feta and fresh mint topping will not freeze well and should be made fresh.
Reheating: Reheat the lamb chops gently in a 150 C oven or a skillet over low heat just until warmed through to prevent overcooking.
Troubleshooting
Tough, dry, or chewy lamb
Cause: The lamb chops were cooked past medium and lost their internal moisture
Fix: Slice the meat thinly against the grain and drizzle heavily with extra virgin olive oil to add artificial moisture, though textural damage is unfixable
Prevention: Use a digital meat thermometer and remove the chops from the heat at 54 C (130 F) to allow for carryover cooking up to 57 C (135 F)
Feta topping is entirely melted and oily
Cause: The topping was applied while the lamb was still cooking on the grill, or the feta was of very low quality
Fix: Cannot be fixed
Prevention: Only apply the topping after the lamb has finished resting and is ready to serve
Cultural Context
Lamb is a cornerstone of Greek cuisine, often roasted whole on a spit for Easter or grilled as chops (paidakia) for everyday celebrations. The combination of lamb, lemon, garlic, and wild herbs like thyme perfectly captures the terroir of the Mediterranean landscape. Adding a topping of sheep's milk feta and cooling mint provides a modern, vibrant contrast to the rich, smoky fat of the grilled meat.
