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
More Remarkable Lamb Recipes
How to Make It.
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.
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.
A big, spicy Greek red will match the lamb’s smoky taste and point up the nutmeg’s sweet taste.