What are the key ingredients and steps to follow in order to transform a kitchen into a Greek taverna with this dinner recipe?
If you’re craving the flavors and atmosphere of a Greek taverna, you don’t need to hop on a plane—you can create it in your own kitchen! This recipe combines tender lamb, aromatic herbs, and tangy lemon to transport you to the Mediterranean. Serve it with a side of roasted potatoes, tzatziki sauce, and a glass of wine for the full experience.
Lemon Herb Lamb Chops
Ingredients:
- 8 lamb chops, about 1 inch thick
- 2 tbsp olive oil, divided
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 lemon, sliced into rounds
Directions:
- Preheat your oven to 400°F (200°C).
- Take the lamb chops out of the fridge and let them come to room temperature for 30 minutes.
- In a small bowl, mix together the oregano, thyme, garlic powder, salt, and black pepper.
- Rub the lamb chops with 1 tablespoon of the olive oil and sprinkle the herb mixture over both sides of the chops, pressing the herbs into the meat to adhere.
- Place the lamb chops in a single layer in a baking dish or on a baking sheet. Arrange the lemon slices over the top of the chops.
- Roast the lamb chops in the preheated oven for 12-15 minutes, until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
Tzatziki Sauce
Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cucumber, peeled and grated
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Directions:
- In a medium bowl, stir together the Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, sea salt, and black pepper until well combined.
- Cover the bowl and refrigerate the tzatziki sauce for at least 1 hour before serving to allow the flavors to meld.
- Stir the sauce again before serving.
Roasted Potatoes
Ingredients:
- 2 lbs baby potatoes, washed and halved
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes with the olive oil, oregano, sea salt, and black pepper until evenly coated.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast the potatoes in the preheated oven for 25-30 minutes, until they are crisp and golden on the outside and tender on the inside.
- Remove the potatoes from the oven and transfer them to a serving dish.
Now that you have all the components of your Greek taverna dinner, it’s time to plate everything up and enjoy! Serve the lamb chops with a drizzle of lemon juice and a sprinkling of freshly chopped parsley, and don’t forget the wine. Opa!
