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Grilled Ouzo-and-Nutmeg Lamb Chops

Grilled Ouzo-and-Nutmeg Lamb Chops

One night, with a newborn in tow, Diane Kochilas’s husband, Vassili Stenos, set out to improvise a recipe that would be easy and tasty. He marinated lamb chops in a mixture of active ingredients he occurred to have on hand


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How to Make It.

Action 1

Put the ouzo into a shallow dish simply large enough to hold the lamb chops in a single layer; add the olive oil, nutmeg, peppercorns and a huge pinch of salt. Let stand at cool room temperature level for 3 hours, turning the chops every 30 minutes.

Step 2

Light a grill. Get rid of the chops from the marinade and season with salt and pepper; reserve the marinade. Grill the chops over a medium-hot fire, basting regularly with the marinade, till lightly charred outside and medium unusual within, about 8 minutes per side.

Suggested Pairing.

A big, spicy Greek red will match the lamb’s smoky taste and point up the nutmeg’s sweet taste.

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