Greek Grilled Lamb Chops in Wine and Honey Marinade
Elevate your dinner game with these Greek Grilled Lamb Chops in Wine and Honey Marinade, a show-stopping recipe that bursts with Mediterranean flavors. Tender lamb chops are bathed in a rich marinade of red wine, sweet honey, fragrant olive oil, garlic, and fresh herbs like rosemary and oregano, then finished with a touch of citrusy lemon zest. The marinade infuses the meat with a perfect balance of sweetness and savory depth, delivering restaurant-quality results right from your grill. Quick to prep and perfect for entertaining, these lamb chops sear beautifully in just minutes, achieving a mouthwatering char while remaining juicy and tender inside. Serve with lemon wedges and a sprinkle of fresh parsley for a vibrant, authentic touch to this Greek-inspired dish that's sure to impress.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 1 cup red wine
- 3 tablespoons honey
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 4 lemon wedges (for serving)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a medium bowl, combine red wine, honey, olive oil, minced garlic, rosemary, oregano, lemon zest, salt, and black pepper. Whisk the marinade until well-incorporated.
Place the lamb chops in a large zip-top bag or shallow dish. Pour the marinade over the lamb and ensure all the pieces are evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Remove the lamb chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Discard the marinade.
Preheat your grill to medium-high heat (around 400-450°F). Clean and lightly oil the grill grates to prevent sticking.
Place the lamb chops on the hot grill and cook for 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer if necessary; an internal temperature of 145°F is recommended for medium-rare lamb.
Remove the lamb chops from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bite.
Serve the lamb chops warm with lemon wedges on the side for a bright citrus kick. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
