Juicy Greek lamb chops

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10 min


4 servings

* PLUS Barbecuing Time: 10 minutes, Marinating Time: 240 minutes
Juicy Greek lamb chops

Roberto Caruso


  • 8 lamb chops , about 3/4-in. thick
  • 2 cups white wine
  • 2 tbsp olive oil
  • 4 garlic cloves , minced
  • 1/4 cup chopped fresh oregano , or 2 tsp dried leaf oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  • Trim fat on chops to about 1/4 inch (0.5 cm). Stir wine with oil, garlic, oregano, salt and pepper. Place chops in a dish just large enough to hold them in a single layer. Add wine mixture and cover dish. Marinate in refrigerator at least 4 hours or preferably overnight. If using thawed chops, marinate overnight. Turn chops 2 or 3 times during marinating.
  • Preheat barbecue and lightly oil grill. Drain chops, reserving marinade. Grill chops, from 5 to 6 minutes per side for medium-rare. Baste occasionally with marinade, except for last 5 minutes of grilling.

Nutrition (per serving)

  • Calories
  • 146,
  • Protein
  • 18 g,
  • Fat
  • 7 g,

These tender garlicky chops served hot off the grill is lamb at its flavorful best.