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Lunch / Dinner

Lemon-Oregano Lamb Chops

Bone-in lamb chops are great for grilling because the bones contribute flavor and prevent the meat from drying out while cooking. A quick marinade with lemon, garlic, and oregano is all the chops need to make an outstanding dinner any night of the week. Perfectly portioned, lamb loin chops just might be the protein your grilling repertoire is missing. For the mildest flavor, be sure to purchase lamb from the U.S. rather than from Australia or New Zealand.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

A glass dish is best for marinating the lamb chops. Acids, like lemon juice, can react to aluminum and give an “off” taste.


Preheat grill to medium-high. Brush grill grate with oil.

Whisk together oil, lemon juice, oregano, garlic, salt, and pepper in a baking dish for the marinade.

Add chops to dish; marinate at least 10 minutes (or up to 2 hours, refrigerated), flipping occasionally.

Remove chops from marinade; reserve marinade. Grill chops covered, until a thermometer inserted into the thickest part, but not touching bone, registers 135° for medium, basting with reserved marinade, about 3 minutes per side. Transfer chops to a plate, tent with foil, and let rest 5 minutes.

Serve chops with salad.


Basting the lamb chops with the marinade adds more flavor and prevents them from drying out.

Nutritional Facts

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