The Literate Chef

Grilled Marinated Lamb Chops with Pastis

In Lamb, Meat, Recipes on August 16, 2011 at 10:59 AM

(serves three)


6 loin lamb chops, about 2 lbs.
1/3 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice, approximately 2 ½ lemons
1 tbsp. chopped fresh herbs ( ½  oregano, ½ rosemary)
6 cloves of garlic, sliced
1/4 cup of pastis


1.    Place the chops flat in a glass or other non-reactive dish.
2.    Add the olive oil and turn the chops to coat them well.
3.    Sprinkle the chops with ½ of the salt and pepper, turn them and sprinkle with the remainder.
4.    Add the lemon juice.
5.    Sprinkle the chops with ½ of the garlic and ½ of the mixed herbs, turn them and repeat.
6.    Add the pastis.
7.    Cover the dish with plastic wrap and let marinate in the refrigerator for 6 hours or more, turn several times while marinating.
8.    About 1 hour before cooking remove the lamb chops from the refrigerator and bring to room temperature. Just before cooking remove the chops from the marinade and discard.
9.    If grilling, pre-heat the grill to a temperature of around 500 degrees, place the chops on the grate and grill for about 8 minutes, turn and repeat. If broiling, pre-heat broiler on high and place the chops on a rack in a broiling pan, about 5 inches from the heat, broil for 8 minutes, turn and repeat.

Please see: A Nutritionally Balanced and Delicious Mediterranean Meal

  1. a-ha! i thought i smelled fennel in the pan yesterday.

  2. Thanks! The pastis is the secret. I used it on a roast leg of lamb a number of years ago, after returning with a bottle from Provence, and it was a big hit at Easter. By the way the three tomatoes from your recipe at are marinating and should be ready to eat in a few hours. I can’t wait.

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