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All Recipes

Jamie Purviance

Greek Spiced Lamb Chops with Feta Salsa

  • People

    Serves 4

  • Prep Time

    15 mins

  • Marinating Time

    30 mins to 1 h

  • Grilling Time

    6 to 8 mins

Serves 4
Prep Time
15 mins
Marinating Time
30 mins to 1 h
Grilling Time
6 to 8 mins

the Ingredients

Greek Lamb Chops Final300


  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, minced or pushed through a press
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 8 bone-in lamb loin chops, each 4 to 6 ounces and 1 to 1¼ inches thick, trimmed of excess fat, patted dry


  • 1 large red bell pepper, diced
  • ¼ cup diced red onion
  • ⅓ cup pitted kalamata olives, halved
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh mint leaves
  • ½ teaspoon finely grated lemon zest
  • ½ cup crumbled feta cheese
  • Freshly ground black pepper
  • Extra-virgin olive oil (optional)

Special Equipment

  • instant-read thermometer


  • 01 In a large bowl whisk all the marinade ingredients. Reserve 2 tablespoons for the salsa.
  • 02 Put the lamb chops in the bowl with the marinade and turn to coat. Marinate at room temperature for 30 minutes to 1 hour before grilling.
  • 03 In a medium bowl combine the red pepper, onion, olives, parsley, mint, and lemon zest. Add the 2 tablespoons reserved marinade and stir to combine.
  • 04 Prepare the grill for direct and indirect cooking over high heat [(conversion imperial=”450° to 550°F” metric=”230° to 290°C”]).
  • 05 Brush the cooking grates clean. Grill the chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the chops registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill, and rest the chops at room temperature, indoors, for 3 to 5 minutes.
  • 06 Arrange the chops on a serving platter or individual serving plates. Spoon the salsa over and around the chops. Sprinkle the feta over the chops and salsa. Drizzle with additional olive oil, if desired.