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 ingredients he happened to have on hand.


Slideshow: More Amazing Lamb Recipes


  • Total Time:
  • Servings: 6
  • Time(Other): plus 3 hr marinating

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  • 1 1/2 cups ouzo
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon cracked peppercorns
  • Salt
  • 12 lamb loin chops

How to make this recipe

  1. Pour the ouzo into a shallow dish just large enough to hold the lamb chops in a single layer; add the olive oil, nutmeg, peppercorns and a big pinch of salt. Turn the chops in the marinade to coat. Let stand at cool room temperature for 3 hours, turning the chops every 30 minutes.

  2. Light a grill. Remove the chops from the marinade and season with salt and pepper; reserve the marinade. Grill the chops over a medium-hot fire, basting frequently with the marinade, until lightly charred outside and medium rare within, about 8 minutes per side.

Suggested Pairing

A big, spicy Greek red will complement the lamb's smoky flavor and point up the nutmeg's sweetness.

Contributed By Photo © Frances Janisch Published September 2004

484315 recipes/grilled-ouzo-and-nutmeg-lamb-chops 2013-12-06T23:30:16+00:00 Diane Kochilas fall|summer|grilling-barbecuing|barbecue-cookout|fathers-day|mothers-day|new-years-eve|greek|6 september-2004,diane kochilas,vassili stenos,grilled lamb,greek lamb,ouzo and nutmeg lamb chops recipes,grilled-ouzo-and-nutmeg-lamb-chops 484315

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