Prep Time
10 MIN
Cook Time
20 MIN
Total Time
30 MIN
Servings
4
Ingredients
- 4 American lamb loin chops (about 11⁄2 inches thick)
- Kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 lemon, sliced into 1⁄2-inch rounds (remove seeds)
- 1 stick (8 tbsp) unsalted butter, softened
- 2 tbsp chopped fresh oregano (or 2 tsp dried)
- Optional: flaky salt, extra oregano for garnish
Directions
1. Make the butter:
Heat a grill or grill pan over medium-high heat.
Grill lemon slices for 2–3 minutes per side, until charred in spots and softened.
Let cool slightly, then finely chop.
In a small bowl, mash together the charred lemon, softened butter, oregano, a generous pinch of salt, and black pepper to taste. Set aside.
2. Prep the lamb:
Pat American lamb chops dry and season generously with salt and pepper. Let sit at room temperature while the grill heats.
3. Grill the lamb:
Heat grill or grill pan to medium-high.
Rub chops with olive oil. Grill for 3–4 minutes per side, or until nicely browned and internal temp reaches 145°F for medium-rare.
Transfer to a plate and rest for 5 minutes.
Stovetop variation: Use a cast iron skillet over medium-high heat. Sear lamb chops in oil 3–4 minutes per side. Rest as directed.
4. Finish and serve:
Top warm lamb chops with dollops or slices of charred lemon-oregano butter while they rest, letting it melt into the meat.
Sprinkle with flaky salt and more fresh oregano if you like.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
