The Ultimate Greek-Style Carnivore Lamb Chops

Looking for a recipe that’s both easy to make and incredibly delicious? This Ultimate Greek-Style Carnivore Lamb Chops recipe ticks all the boxes!

If you’re following a carnivore diet, you’ll be happy to know that this recipe is perfect for you. It’s basically a one-way ticket to protein town paved with healthy and delicious fats. But even if you’re not following a special diet, you’ll still love the rich, savory flavor of these divine lamb chops.

What is This Lamb Chop Recipe About?

This recipe is ridiculously easy — even though you wouldn’t guess it from the mouthwatering result. These lamb chops really taste like they were prepared by a master chef, but I can ensure you don’t need any special skills to make these scrumptious lamb chops.

You need only three to four ingredients for this dish: lamb chops (obviously), melted butter, unrefined sea salt, and dried oregano (if you follow a strict carnivore diet, you can omit the herb).

Grilling is the best method to make this dish, but a skillet will also do. I’m a happy owner of a high-quality electric grill that I recently bought (although my all-time preferred grill is a charcoal grill), so I have used it now fairly often.

This dish is also really quick to make. First, you’ll cover the lamb chops with melted butter, salt, and oregano, and then grill or cook in a skillet for a few minutes. That’s it!

Step-by-Step Instructions on How to Make The Ultimate Greek-Style Carnivore Lamb Chops

So, without further ado, let’s take a step-by-step look at how to make these beyond-belief tasty lamb chops.

Take about 2.5 lbs (1.1 kg) of lamb chops. Make sure they are at room temperature, so take them from the fridge one or two hours before cooking. I’ll soon explain why.

Place the lamb chops into a large bowl.

Add 1/3 cup (80 ml) of melted butter. Now, if your lamb chops are cold, the butter solidifies immediately and doesn’t spread evenly on your lamb chops. When your lamb chops are at room temperature, the melted butter doesn’t solidify but reaches each nook and cranny of your lamb chops so that you will taste buttery goodness in every bite.

Next, add 1—2 teaspoons (or to taste) of unrefined sea salt.

If you tolerate herbs, add 1 tablespoon of dried oregano.

Rub well so that the lamb chops are completely covered with butter, salt, and oregano.

Like this.

Heat a grill or skillet over high heat.

Place the lamb chops on the grill or skillet.

Close the lid and cook, until you see beautiful brown lines in the bottom of the lamb chops, about 5 minutes.

Turn over the lamb chops.

Cook, covered, until the juices run clear — or leave to medium, if you want. I prefer well-done lamb chops and a properly cooked surface, as it’s so crispy and tasty.

Remove from the grill and place on a serving plate. (I’m wearing my gardening gloves to prevent my fingers and hands from burning; they are perfect multi-purpose gloves!)

Sprinkle some more dried oregano on top if you are using this tasty herb.

Serve immediately.

Mmmmh… divine!

How I Came up with This Easy Lamb Chop Recipe

Since visiting Greece a few weeks ago, I have been a bit obsessed with lamb chops. You might remember some photos of delicious-looking lamb chops I posted when I was in Greece.

Namely, I seldom have eaten something as delicious as those lamb chops! I gulped down many huge servings of scrumptious lamb chops in local restaurants. So incredibly tasty!

Moreover, they were prepared in a very simple way, no marinades, no excess spices; just salt and oregano. Oregano is growing practically everywhere in Greece, and this flavorful plant happens to be my favorite herb.

After returning home, my dream was to replicate the simple yet palatable lamb chops I had enjoyed in Greece. To be honest, I’ve never made lamb chops before, and lamb chops are not even well available here in Finland.

Stores sell frozen whole racks of lamb, not individual lamb chops. Lamb rack is considered a huge (although a bit snobby) delicacy, and there is a fancy way to prepare it so that it reminds a crown.

I actually bought lamb chops from a local farmer, but they looked a bit different, so I couldn’t use them for my Greek-style creation.

So, I bought a package of two grass-fed lamb racks from the closest grocery store and planned to chop them and use for my lamb chop recipe. Well, now I know why they are called lamb chops.

I took my sharpest knife and was cutting through the bones, ligaments, and meat of the lamb rack. It was hard work, really, and my previously perfect knife got some hits, too.

As I never had made lamb chops in my life, I checked a few recipes from the web. Some of them were pleasantly simple, and some criminally complicated. As I wanted to follow the ultra-simple Greek style — and make my chops better suited for a carnivore diet — I decided to use just oregano as a seasoning and melted butter as fat.

Many Greek-style lamb chop recipes seemed to contain many varieties of herbs, and of course, all of them used olive oil. I didn’t want to use olive oil but animal fat. I contemplated that butter was the best for my purposes, and when I melted it and rubbed on the lamb chops, it would be the easiest and the best solution to spread fat, salt, and oregano to the chops. Well, ultimately, I would have liked to use tallow, but we don’t have it here in Finland.

Many recipes contained lemon juice, but I swear none of those lamb chops I ate in Greece had lemon juice. Well, I’m not a huge fan of lemon juice in cooking but rather in desserts, so I wasn’t going to use it in my lamb chop recipe anyway.

After pondering the measures, I was ready to conduct my first experiment — which I hoped would be successful and turn out good enough to be the final recipe as I didn’t want to go and buy (and defrost) another super-expensive package of rack of lamb — and a new knife.

I planned my method and took photos while preparing my lamb chops. I’m also not that experienced using a grill yet, so I kept my fingers crossed that I won’t burn my chops — or leave them too raw. Often, lamb chops are advised to be cooked to medium, but in Greece, the lamb chops were well done but still not tough. And they were unbelievably tasty. That was my goal.

My joy was palpable when the lamb chops turned beautifully brown on the grill. After taking a peek a few times during grilling, I eyeballed the doneness and removed the chops from the grill when they looked deliciously brown but not burned.

Now followed the most exciting part: tasting. I took a bite from my first-ever lamb chop experiment and sighed with pleasure. Oh mine, the taste was divine! My tastebuds were immediately hurdled back to Greece!

I wouldn’t have expected to be able to create something so good without too much experience, but there I was, enjoying one lamb chop after another — and my son happily gulped down the rest.

My only mistake was that my lamb chops weren’t at room temperature but a tad colder when I started preparing them, so the butter solidified a bit on the chops. But actually, it didn’t matter. I managed to rub it anyway on my chops so that it lent taste to each bite.

I was also delighted that butter had worked so well in grilling. Well, I was afraid it would burn on the grill, but instead, it created a crispy, brown surface that tasted superb.

Here’s the recipe for you to enjoy:

Continue to Content

The Ultimate Greek-Style and Carnivore Lamb Chops

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Looking for a recipe that’s both easy to make and incredibly delicious? This Ultimate Greek-Style and Carnivore Lamb Chops recipe ticks all the boxes!

If you’re following a carnivore diet, you’ll be happy to know that this recipe is perfect for you. It’s basically a one-way ticket to protein town paved with healthy and delicious fats. But even if you’re not following a special diet, you’ll still love the rich, savory flavor of these divine lamb chops.

Print

Ingredients

• 2.5 lbs = 1.1 kg lamb chops
• 1/3 cup = 80 ml melted butter or tallow
• 1—2 teaspoons (or to taste) unrefined sea salt
• (1 tablespoon dried oregano)

Instructions

1. Preheat your grill or skillet over high heat.
2. Place the lamb chops in a large bowl.
3. Add the melted butter, salt, and oregano (if using).
4. Rub the butter and spices on the lamb chops so that they are well covered all over.
5. Grill or cook the lamb chops for about 5 minutes per side, or until well done — or a shorter time for medium doneness, if desired.
6. Remove the lamb chops from the heat, sprinkle more dried oregano on top (if you use oregano, that is), and let them rest for 5 minutes before serving.

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Tips for Variations

If using just oregano to season this dish sounds too boring (which I assure you, is not!), there are numerous ways to jazz up your basic lamb chop recipe. Here are a few tips:

1. Lemon and Garlic Lamb Chops: Add some crushed garlic and lemon juice to the melted butter before rubbing it onto the lamb chops. This will give the dish a tangy and zesty flavor that pairs perfectly with the savory lamb.
2. Rosemary and Thyme Lamb Chops: Use rosemary and thyme instead of oregano. This will give the lamb chops a fragrant, elegant flavor that tastes fabulous.
3. Spicy Lamb Chops: Add some red pepper flakes or cayenne pepper for a spicy kick. This variation is perfect for those who love a little heat in their food.
4. Maple Mustard Lamb Chops: Omit the oregano and add sugar-free maple syrup and Dijon mustard to your melted butter before rubbing the mixture on your lamb chops. This will give the dish a sweet and tangy flavor that pleases the palates of kids and adults alike.
5. Balsamic Glazed Lamb Chops: Mix together some high-quality balsamic vinegar and your preferred natural keto-friendly sweetener, and add the mixture to the melted butter. This will give the dish a sweet and tangy flavor with a hint of acidity that’s sure to make the meat even more tender and tastier.

General Prattling

This week has been exciting as I have planned and built my own Finnish online store for clean keto products. I’m planning to open the store on 1st of August. Building an online store is a huge job, from creating the store, translating texts, writing product information, finding and ordering products, ordering packaging material, and organizing the packaging and shipping methods.

Moreover, I completed a Finnish eBook for easy keto recipes, and I have also been creating marketing material like videos and texts for it so that we can start selling it hopefully next week. Wish me luck!

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