Ask Cookix, your sous-chef

Greek-Style Grilled Lamb Chops with Smoky Eggplant & Tomato Vinaigrette

In Greece, grilling over hot coals is a rite of passage, especially when lamb is on the fire. These Greek-Style Grilled Lamb Chops pair coriander-and-allspice–rubbed chops with tender, charred eggplant tossed in a bright tomato-lemon vinaigrette. The eggplant is pierced, roasted until its skin blisters, then scooped into rustic chunks that soak up smoky flavors. A quick vinaigrette of fresh tomatoes, extra-virgin olive oil, lemon juice, balsamic vinegar and chopped oregano (or mint or parsley) adds zesty sweetness and herbaceous lift. Each bite balances succulent lamb, silky eggplant and vivid red dressing—an homage to Cycladic and Peloponnesian summer feasts and village barbecue traditions. Perfect for backyard cookouts or celebratory dinners, serve with grilled pita or crusty bread to mop up every drop of dressing. This recipe captures the soul of Greek souvla, inviting friends and family to gather around the grill and share in a simple yet unforgettable meal.

Dinner | Greek | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Lamb Chop | Food Processor | Grill | Sieve | Eggplant | Lamb | Oregano | Tomato | Grilling | Straining | Barbecue | Family Gathering | Festive | Under 30 Minutes
Time to complete

Prep

15min

Cook

25min

Wait

0 minutes

Total

40min

Ingredients (Makes 4 servings)

Main

  • 4.4 lb (2 kg) lamb rib chops, trimmed
  • ½ tsp (2.5 ml) ground coriander
  • ¼ tsp (1.25 ml) ground allspice
  • 2 medium eggplants (about 500 g; 1.1 lb), pierced 5–6 times and lightly salted
  • 500 g (1.1 lb) ripe tomatoes, quartered
  • ½ tsp (2 g) sweet red pepper flakes
  • 2 Tbsp (30 ml) fresh lemon juice
  • 1 Tbsp (15 ml) balsamic vinegar
  • 1 tsp (2 g) lemon zest (from an unwaxed lemon)
  • 1 Tbsp (15 ml; 3 g) chopped fresh oregano, mint or parsley
  • Salt and freshly ground black pepper, to taste

Olive Oil

  • 3 Tbsp (45 ml) for eggplants; additional for lamb; 5 Tbsp (75 ml) for vinaigrette
Nutrition Information (per 100g)
  • Calories: 240
  • Fat: 18
  • Protein: 18
  • Carbohydrates: 2
  • Fiber: 1
Directions

Make the Tomato Vinaigrette

  • 1. Quarter the tomatoes and pulse in a food processor until liquefied, about 1–2 minutes. Strain through a fine-mesh sieve into a bowl, pressing pulp with a spoon.
  • 2. Stir in 5 Tbsp (75 ml) olive oil, lemon juice, balsamic vinegar, lemon zest, red pepper flakes and chopped herbs. Season with salt and pepper; set aside.

Prepare & Season

  • 3. Preheat grill to medium-high (about 400°F/200°C). Rub lamb chops with coriander, allspice, salt, pepper and a drizzle of olive oil.

Grill Eggplants & Lamb

  • 4. Brush eggplants with 3 Tbsp (45 ml) olive oil. Place eggplants and lamb on the grill. Cook eggplants, turning every 3 minutes, until skin blisters and flesh is tender, about 12 minutes total.
  • 5. Grill lamb chops, turning occasionally, until golden-brown all over and an instant-read thermometer reads 145°F (63°C) for medium-rare, about 10–12 minutes.

Finish & Serve

  • 6. Transfer eggplants to a platter. Halve and scoop out flesh, leaving skin intact or peel carefully; chop into large pieces. Arrange chops and eggplant on a board or platter.
  • 7. Drizzle tomato vinaigrette over eggplant and around chops. Serve immediately with grilled pita or crusty bread.
Cookix's Secrets

Alternative Protein

  • Substitute lamb chops with bone-in pork chops; grill to 145°F (63°C) for tender, juicy results.

Bold Flavor

  • Add 1 tsp smoked paprika to the spice rub for smoky, earthy depth.

Eggplant

  • Piercing the skin prevents bursting and helps smoke penetrate deep into the flesh.

Grilling

  • Maintain medium-high heat (400°F/200°C) so the chops sear quickly without overcooking inside.

Healthier Twist

  • Omit the balsamic and halve the olive oil in the vinaigrette, adding a splash of white wine vinegar for brightness.

Herb Swap

  • Use chopped fresh mint and dill instead of oregano for a cooler, spring-like flavor.

Resting

  • Let lamb rest 5 minutes off the grill under loose foil to redistribute juices.

Seasonal Pairing

  • Stir in diced cucumber and feta into the eggplant for a Greek-style salad on the side.

Vinaigrette

  • Strain the tomato pulp until just the liquid passes through—this keeps the dressing bright and silky.