Greek recipe for grilled lamb chops with wild Greek oregano and Santorini capers

Seared Lamb Chops with Lemony Ouzo-Caper Sauce

Greeks own grilled lamb chops! In this recipe, wild Greek herbs and garlic make for a great dry rub and capers, ouzo and lemon zest provide the flavors for a delicious sauce to pour over the succulent chops. Check out my online Greek specialty shop for a great selection of single-origin olive oils, wild herbs, capers and more.



For the Sauce


  1. Using a mortar and pestle, pound the bay leaves, lemon zest, garlic, oregano or savory, pepper, and 1 Tbsp. olive oil together into a paste. Rinse and pat dry the lamb. Rub the lamb chops with the mixture and wrap each chop tightly in plastic wrap. Let stand at room temperature for 1 hour. Remove the plastic wrap.
  2. In a medium skillet over medium heat, warm 2 tablespoons of olive oil and add the scallions and garlic. Sauté for 6-7 min., until soft. Pull away from heat and pour in the liqueur. Place back on heat. When the alcohol steams off, pour in the chicken broth. Simmer until slightly thickened, 6-7 min. Add the cayenne and stir. Pour in the heavy cream and heat it through, simmering until thick. Stir in the lemon zest and capers. Season to taste with salt and pepper. Set aside, covered.
  3. Set the grill to medium. Oil the grill rack. Grill the lamb chops for 3 minutes on each side for medium-rare, 5 minutes for medium, and about 7 minutes for well done. Remove and set aside, covered.
  4. Alternatively, you can cook the lamb chops in a grill pan: Heat 1 Tbsp. olive oil in a heavy nonstick skillet over high heat. Sear the lamb chops, in 2 batches of necessary, for 3-4 min. per side for medium-rare, 5-6 min. per side for medium, and about 8 min. per side for well-done. Remove and set aside, covered, to keep warm.
  5. Place the lamb chops on a platter or on individual plates and spoon the sauce evenly over each chop.


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