Jul 14 2026
Restaurants›Milos Restaurant›Colorado Prime Lamb Chops Recipe

Colorado Prime Lamb Chops Recipe

Inspired by Milos Restaurant
Time1h 30m
Serves4

Greek style charcoal broiled lamb chops served with hand-cut fries

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Ingredients

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Lamb & Marinade

Hand-Cut Fries

Finishing & Serving

Method

Lamb & Marinade

  1. 1

    Prepare marinade

    In a medium bowl whisk together olive oil, lemon juice, red wine vinegar, minced garlic, chopped oregano, chopped rosemary, kosher salt, black pepper and red pepper flakes until combined.

  2. 2

    Marinate chops

    Place lamb chops in a shallow dish or resealable bag. Pour marinade over chops, turning to coat both sides. Cover or seal and refrigerate for 1 to 3 hours (minimum 45 minutes for flavor; up to 3 hours for more tenderness). Bring chops to near room temperature for 30 minutes before grilling.

  3. 3

    Preheat grill

    Prepare a charcoal grill for direct high heat (medium-high to high, about 450–500°F / 230–260°C). If using a gas grill, preheat to high and create a hot zone. Oil grill grates lightly to prevent sticking.

  4. 4

    Season before grilling

    Pat excess marinade off the chops with paper towel (remove excess oil to avoid flare-ups). Re-season lightly with a pinch of kosher salt and black pepper on both sides.

  5. 5

    Grill chops

    Place chops over direct heat. For 1-inch thick rib chops: grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes per side for medium (135°F / 57°C). Use tongs to flip once to develop a good crust and grill marks. If flare-ups occur, move to cooler zone briefly.

  6. 6

    Rest

    Transfer chops to a cutting board and tent loosely with foil. Rest 5–7 minutes so juices redistribute (temp will rise ~5°F).

Hand-Cut Fries

  1. 7

    Prepare potatoes

    Wash and peel potatoes if desired. Cut each potato lengthwise into 1/2-inch planks, then cut into 1/2-inch sticks for fries. Keep sizes uniform for even cooking.

  2. 8

    Rinse and soak

    Place cut fries in a bowl and cover with cold water (about 4 cups). Soak at least 30 minutes, up to 2 hours, to remove surface starch. Drain and rinse under cold water until water runs clear. Dry thoroughly with a clean kitchen towel or paper towels.

  3. 9

    First fry (blanch)

    Heat neutral oil in a heavy pot to 325°F (163°C). Fry potatoes in batches without overcrowding for 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towels to drain.

  4. 10

    Finish frying

    Increase oil temperature to 375–390°F (190–198°C). Fry blanched fries in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels or a rack. Immediately season with kosher salt and black pepper, tossing to coat. Sprinkle with chopped parsley if using.

Finishing & Serving

  1. 11

    Plate

    Arrange 2 lamb chops per serving on warm plates alongside a portion of hand-cut fries (about 1 cup fries per serving).

  2. 12

    Garnish & serve

    Squeeze a lemon wedge over the lamb, add a dollop of tzatziki or chimichurri on the side, and serve immediately while chops are warm and fries are crisp.

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