Slow-cooked Greek-inspired shoulder chops are fall-off-the-bone tender, infused garlic, lemon, and fresh herbs.
This meal is just as tasty cooked on an open camp fire, as it is slow cooked in your kitchen. Perfect for an adventure or for when guests call in.
Slow-Cooked Greek-Inspired Lamb Chops: A Family Feast Over Fire
There’s something deeply satisfying about slow-cooked lamb chops infused with the bold flavours of Greek cuisine. The rich aroma of garlic, rosemary, oregano, and lemon drifting through the air sets the stage for an unforgettable meal. Whether you’re cooking for a Sunday feast or gathering around an open fire with family, this dish brings warmth, tradition, and unbeatable taste to the table.
The Beauty of Slow Cooking
Slow cooking allows the flavors to meld beautifully, resulting in melt-in-your-mouth lamb that falls off the bone. Whether you’re using a slow cooker, an oven, or a cast-iron pot over hot embers, the key is patience. Low and slow is the mantra—giving time for the meat to tenderize while soaking up all the Mediterranean herbs and spices.
Lamb or Mutton: A Delicious Swap
While lamb is the traditional choice for this dish, mutton is an excellent alternative. With its deeper, more robust flavor, mutton holds up exceptionally well to slow cooking, developing an incredibly rich and hearty taste.
If you want to know more about the difference between lamb and mutton you can read this blog post from The Spruce Eats
Cooking Over an Open Fire
For those who love an outdoor culinary adventure, preparing Greek-style lamb chops over an open fire is a fantastic way to bring family and friends together. Picture this: hot embers, the scent of wood smoke mingling with the herby marinade, and the simple joy of cooking under the stars.
A Meal to Savor
Pair your lamb chops with classic Greek sides like roasted potatoes, a crisp village salad, or warm pita with tzatziki. The combination of tender meat, fresh ingredients, and smoky fire-kissed flavors creates a meal that’s not just about nourishment—it’s about connection, tradition, and savoring the moment with loved ones.
Whether you’re cooking indoors or taking it outdoors for a rustic fire-cooked feast, these Greek-inspired lamb (or mutton) chops are sure to become a cherished favorite. So, gather your family, embrace the slow-cooked magic, and let the feast begin!
Other lamb and mutton meal ideas from ‘What’s for Smoko’
Irish Stew – here
Greek Inspired Lamb Shoulder Chops
Ingredients
Lamb Shoulder Chops
- 4-6 lamb shoulder chops
- 1 lemon (quartered)
- 2 Tbsp of oil
- 1 garlic bulb (halved)
- Sprigs of fresh thyme and oregano
- A handful of fresh basil and parsley
- Salt and pepper
- 250 grams cherry tomatoes
- 1 cup of vegetable stock
Rice
- 1 cup of aborio rice
- 2 cups of vegetable stock
- 1 cup of water
- 1 lemon (quartered)
Tzatziki
- 1/2 cucumber
- 1/3 cup of Greek natural yoghurt
- 1 large handful of mint (roughly chopped)
- 1 clove of garlic (crushed)
- 1 lemon (juiced)
Instructions
Prepare the Lamb Shoulder Chops
- Preheat the oven to 140 degrees Celsius.
- Heat a Dutch oven, add oil, and sear the lamb shoulder chops in small batches until each chop is browned on both sides.
- Place all the chops back into the Dutch oven, squeeze the lemon over them, and then add the squeezed lemons to the pot.
- Nestle the garlic halves between the chops.
- Add the fresh herbs and tomatoes, then season with salt and pepper.
- Lastly, pour in 1 cup of vegetable stock.
- Cover with the lid and place the Dutch oven in the oven for two hours.
Prepare Tzatziki
- Roughly chop the cucumber. Delete the sentence about squeezing the moisture. It’s not needed for a quick whip up before the meal.
- In a medium-sized bowl, combine the cucumber, yoghurt, mint, garlic, and lemon juice.
- Cover and place in the fridge until needed.
Prepare the Rice
- When there are 30 minutes remaining on the lamb’s cooking time, start the rice.
- Combine the rice, vegetable stock, and water in a pot.
- Add the quartered lemon pieces to the pot as well.
- Bring to a boil over high heat, stirring often to prevent the rice from sticking or burning. Reduce to a low heat and simmer for 10 minutes.
- Turn off the heat, cover with a lid, and let the rice absorb the remaining moisture.
To Serve
- Serve the chops on a bed of rice with a spoonful of tzatziki, and steamed green beans.