Greek-style Lamb Chops Soup

Greek-style lamb chops soup recipe, spiced up with oregano & other herbs and thickened by rice.  This lamb chops soup is a rich and delicious meal in itself, that can be served as dinner/lunch. Kid-approved and easy to make as well.  

Greek Green lamb chops soup recipe

A long time family recipe that we usually prepare around Easter and/ or St. George celebrations (read April – May). As it is somewhat rich in natural fats, we also tend to make it in winter.  It’s one of those family recipes with extra bold flavors that we cannot stop craving. In fact, we always empty our bowls way too quickly and usually ask for more ( incl. our 3 year olds).

FUN FACT: Greeks have a long history of raising and consuming lamb (alongside neighboring countries, like Bulgaria), dating back thousands of years. Lamb dishes are prominent in various Greek recipes, such as souvlaki (grilled skewered meat), moussaka (a layered dish with eggplant, minced meat, and béchamel sauce), and kleftiko (slow-cooked lamb). Lamb is often associated with celebrations and holidays, including Easter, where roasted lamb is a centerpiece of the feast. 

Ingredients and Substitutions

  1. Lamb chops – or other part of the lamb
  2. Spinach – greens can be substituted with dock/sorrel leaves, broccoli leaves or whatever green you prefer
  3. Butter – not mandatory
  4. Spring onions – or any other type of onions or a mix
  5. Rice – white or whole grain rice works
  6. Spices: oregano, mint, paprika, parsley, salt and black pepper
  7. Water – for soup, as lamb meat is very rich and fatty, I never use stock or bone broth for the soup, just pure water

How to cook Greek Lamb Soup

1st: Cook meat separately in water. Use the water for soup or add fresh water to avoid grease. Debone lamb chops and cut meat in pieces. Set aside.

2nd: Sauté all onions in butter, add sorrel/spinach (works with frozen spinach too). Add rice, spices and preboiled lamb meat. Bring to a boil and simmer until ready. Add more spices as needed towards the end.

Best Tips:

  • The secret to this soup lies in the lamb meat – spices combination. So, the base for the flavor of this soup are: spring onions, oregano, mint & parsley.  
  • Additional flavorful ingredient are the dock/sorrel leaves. These are however entirely optional – I usually leave them out or substitute with baby spinach if they are out of season.  
  • Lamb chops – the soup can be made with any part of the lamb (as long as it has meat on it). In fact, were we live stores sell lamb meat in large portions. So, we buy a huge pack and divide & freeze the different parts for soups and meals.  Tip: always add date on freezer packs. Helps with remembering and prioritizing one portion over another while meal planning.  
  • If adding butter comes too heavy on you, feel free to substitute with vegetable oil (like canola or sunflower oil). If you wish to consume lamb meat, but it feels pretty greasy, do not use the broth where lamb was cooked. Instead, substitute with plain water or chicken broth.
Greek Green lamb chops soup recipe


Greek-style Green Lamb Chops Soup Recipe

Greek Lamb Chops Soup

The European Dish
Rich green lamb chops soup (Greek-style) one perfectly satisfying meal that the whole family will love. Hearty, delicious and easy to prepare, this lamb soup is a meal in itself. Kid-friendly too.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Eastern, European
Servings 8 servings


  • 2 Lamb chops
  • 1/3 cup white rice
  • 2 cups fresh spring onions minced
  • 3 cups dock/sorrel leaves (or baby spinach) cleaned (optional)
  • 4 tbsp butter optional
  • 2-3 tbsp dried oregano
  • 2 tbsp mint dried or fresh
  • 2 tbsp parsley chopped
  • 1 tbsp sweet paprika
  • 4-6 cups water or more as needed
  • Salt and black pepper to taste


  • Place lamb chops in cold water, bring to a boil and let simmer ( without adding salt) until meat is fully cooked. Remove lamb chops from bouillon, take out the bones and cut the remaining meat in small pieces. Then return the chopped meat in the lamb bouillon and set aside.
  • In a separate pan, add butter, rice, spring onions, cleaned dock leaves /or spinach/ and sweet paprika. Let simmer on low heat until onions are almost cooked. Add water ( tbsp by tbsp) to prevent from burning as needed.
  • Then, add parsley, dried oregano, mint and salt (we add black pepper once fully cooked and served). Stir well and add the mix to the bouillon – lamb meat pan. Add more water if needed to reach desired thickness of soup. Let soup cook for about 10-15 min, or until all is fully cooked.
  • Remove from stove and serve hot.


  • Quantity of water can be changed depending on your personal consistency preferences.
  • Substitute sorrel with spinach or your favorite green. 
Keyword Greek, lamb, Soup
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