My ex-Greek Mother-in-law was one scary woman, but she sure could cook! She could whip up a meal in no time that was just dee-lish-us! However, there were no formal place settings on her table! She’d plop them lamb chops straight from the oven,  right onto the table with a hot-pad, and serve ‘em up with some fresh-baked bread, a big hunk of fresh feta cheese, some kalamata olives and taramasalada…and everybody just dug in! YUM! And Opa!…but, she was still scary.
Quick Oven Roasted Lamb Chops
PREP TIME
5 mins
COOK TIME
15 mins
TOTAL TIME
20 mins
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Greek
INGREDIENTS
6 1 ¼ inch thick lamb chops
Kosher salt
Freshly ground black pepper
Granulated garlic or garlic powder
1 freshly squeezed lemon (for juice)
2 tablespoons extra virgin olive oil
2 tablespoons water
Fresh cilantro or fresh dill for serving
½ cup feta cheese (crumbled) for serving
INSTRUCTIONS
Preheat your oven to 400°. (This recipe is WAY easy! A lot easier than my ex-mother-in-law was!)
Pat your lamb chops with a paper towel to be sure they’re dry.
Add the olive oil to the baking pan or cast iron skillet, and swish the oil around the pan.
Dredge the lamb chops in the olive oil and then salt, pepper and garlic powder both sides of the chops.
Once they’re seasoned, pour the fresh lemon juice over each of the chops and then just add the 2 tablespoons of water to the pan to mix with the juices.
Now, place your skillet or baking pan in the preheated oven and roast them chops.
After 8-10 minutes, turn or flip the chops so they can roast evenly on each side and put them back into the oven ‘til done to your taste.
If you like your chops rare, only cook for 5 minutes on each side. For medium-rare, cook for 7-8 minutes on each side. If you’re like me and prefer your chops well done, cook for 10 minutes on each side.
Once they’re done, remove from the oven and let them rest for about 5 minutes.
Then, when you’re ready to serve ‘em up, give them another squeeze of lemon. Then, garnish the cooked chops with some crumbled feta cheese and some freshly chopped cilantro or fresh dill.
My ex-mother-in-law used to serve ‘em up in the same pan they cooked in, with a big hunk of feta cheese, some kalamata olives, a bowl of skordalia or taramasalada, and a big loaf of fresh-baked bread to dunk them juices in. YUM! She was one scary mother-in-law, but she sure could cook!