Grilled Ouzo-and-Nutmeg Lamb Chops

• 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

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. Turn the chops in the marinade to coat.
3. Let stand at cool room temperature for 3 hours, turning the chops every 30 minutes.
4. Light a grill.
5. Remove the chops from the marinade and season with salt and pepper; reserve the marinade.
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.

ouzo, extravirgin olive oil, nutmeg, salt, loin chops

Taken from www.foodandwine.com/recipes/grilled-ouzo-and-nutmeg-lamb-chops (may not work)