Grilled Ouzo-and-Nutmeg Lamb Chops

1. 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.

2. 2

   Turn the chops in the marinade to coat.

3. 3

   Let stand at cool room temperature for 3 hours, turning the chops every 30 minutes.

4. 4

   Light a grill.

5. 5

   Remove the chops from the marinade and season with salt and pepper; reserve the marinade.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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