Greek Lamb Chops with Lemon Potatoes

This recipe for marinated bone-in lamb chops ensures juicy meat. Paired with traditional Greek potatoes, this meal will be a favourite.
Servings 4
Difficulty Medium





  • 1 lb Lamb chops, small, bone-in
  • ¼ cup Olive oil, extra virgin
  • ¼ cup Lemon juice
  • 4 cloves Garlic, minced
  • 2 tsp Oregano, dried
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground


  • 3 lbs Potatoes, preferably Russet, peeled and cut into 4cm / 1½” pieces
  • ½ cup Olive oil , extra virgin
  • 4 cloves Garlic, minced
  • tsp Oregano, dried
  • to taste Salt
  • to taste Black pepper, freshly ground
  • ½ cup Stock, beef or chicken
  • cup Lemon juice
  • 1 tbsp Olive oil, extra virgin


  • Preheat oven to 200°C / 400°F.
  • Remove lamb from the refrigerator and let come to room temperature. Using paper towels, pat dry chops and discard any bone fragments.
  • In a medium bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper.
  • In a large baking dish, arrange lamb chops. Pour and rub marinade on the lamb. Cover and marinate for 30 minutes.
  • In another baking dish, place potatoes in a single layer. Add ½ cup olive oil, garlic, oregano, salt and black pepper and toss.
  • Bake in preheated oven for 15 minutes. Add stock, toss and bake for 10 additional minutes.
  • Add the lemon juice, toss and bake for 10 more minutes, or until potatoes are cooked through (fork tender).
  • In a large skillet, heat olive oil over medium high heat. Working in batches, saute lamb for 3 to 4 minutes per side. Remove from heat and let rest for 5 minutes. Repeat with remaining lamb chops.
  • Serve lamb chops with potatoes.


  • For a deeper flavour, marinate lamb chops overnight in the refrigerator, turning the chops from time to time 
  • Greek lamb chops are small rib chops, called ‘paidakia’ 
  • You can sprinkle the cooked lamb with extra dried oregano and more lemon juice, for added flavor
  • Use a starchy potato variety, not waxy. Suggestions: Australia: Dirt brushed/Sebago, US: Russet, UK: Maris Piper
  • If you like your potatoes extra crispy, broil them for 2 to 3 minutes, at the end of cooking