gluten-free | dairy-free
These Greek grilled lamb chops are gluten-free and dairy-free, marinated in lemon, herbs, and garlic, then charred on the grill—inspired by the lamb chops Rich grew up eating at Pegasus in Detroit. Dairy-free by default with Earth Balance (use butter if you’re dairyful). Serve with toum and saffron rice for a full Greek spread.
I have strong childhood food memories of delicious Greek lamb chops from Pegasus in Detroit and was curious whether I could recreate the magic.
With a flavorful marinade and the grill’s heat, these Greek lamb chops are packed with flavor. Serve with Toum, Saffron Rice, and a Tomato Cucumber salad, and you have a complete Greek meal.
Recipe notes
- We used Earth Balance for the butter, and if you are dairyful, go ahead and use unsalted butter
- You can substitute 24 oz. of lamb loin chops for the lamb rib chops I used.
- Serve with Toum, Saffron Rice, Tomato Cucumber Salad, or your favorite Greek side dishes.
Now, go eat something amazing!
Gluten-Free Greek Grilled Lamb Chops
Lemon-herb marinated Greek lamb chops, charred on the grill—naturally gluten-free and dairy-free. Serve with toum and saffron rice.
Suggested Tools
The Ingredients
- 24 oz lamb rib chops, 8 chops, or use loin chops
- 4 tbsp olive oil
- 2t tbsp Earth Balance Buttery Spread, or unsalted butter
- 1 lemon, juice and zest
- 1 tsp rosemary, dried
- 1 tsp thyme, dried
- 1/2 tsp oregano, dried
- 1/2 tsp dry mustard
- kosher salt and black pepper
The Process
- Season the chops, both sides, with kosher salt and black pepper.
- Combine the olive oil, butter, rosemary, thyme, oregano, and mustard in a resealable plastic gallon bag. Juice and zest the lemon and add to the bag. Add the lamb to the bag. Massage the chops in the bag to distribute the marinade evenly.
- Place the chops and marinade in the fridge for 90 minutes. Remove from the fridge and let come to room temperature for 30 minutes.
- Heat your grill to high. Remove the chops from the marinade and discard the marinade. Grill the chops on each side to your preferred doneness. 3-4 minutes will result in medium-rare chops.
- Serve with Toum and Saffron Rice or your favorite Greek side dishes.
Nutrition
Calories: 472kcalCarbohydrates: 3gProtein: 34gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 112mgSodium: 176mgPotassium: 496mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 15mgCalcium: 35mgIron: 3mg
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2 Responses
I have never cooked lamb before and have probably only eaten it once. What is the serving size used for the nutrition information? Is the cooking time basically the same for the rib chops or loin chops?
Thanks for your questions! The nutritional information is based on two lamb chops. The cooking time will be a bit longer for loin chops since they are thicker. Since you are new to cooking lamb, using a probe thermometer will help immensely. Here are the internal temperatures for cooking lamb: 135 degrees for medium rare, 145 degrees for medium, and 155 degrees for medium well. We cook our lamb to medium rare, but some do not like it that rare.