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Easter Lamb for Two

March 21, 2011

By Pat Tanner

Before I turned to food writing full time, I worked for the publications office of the American School of Classical Studies at Athens. Although this school of archaeology is based in Greece, the publications that result from its 100-plus years of excavations emanate from Princeton, and that was where I worked.

I came across the following quote in the school’s most recent newsletter, as part of an interview with the new director of publications, Andrew Reinhard. “I am addicted to grilling,” he said, “and am happy to share my recipe for grilled lamb that’s marinated in ouzo with anyone who’s interested.”

Well, I was interested, especially since lamb is traditional for Easter dinner. In Greece, whole lamb roasted over a wood fire is customary; in these parts whole leg of lamb often comprises the centerpiece. But Reinhard’s recipe calls for grilling lamb chops, which are ideal for smaller gatherings.

He says that the trick to his recipe, “is to leave the lamb alone (i.e., do not over-flip or keep raising the lid to check on it).”  He typically serves the chops with grilled vegetables, such as onions, peppers, zucchini, and squash, marinated in oil and vinegar. “Plus,” he adds, “I make grilled garlic bread, or serve the chops with a side of orzo pasta or rice.”


Lamb Chops in Ouzo Marinade

By Andrew Reinhard

4 lamb sirloin chops

1 cup ouzo (an anise-flavored aperitif)

Coarse Greek sea salt

Coarsely ground black pepper

Extra virgin olive oil (He prefers kalamata olive oil)

  1. Marinate the chops: Rub both sides of the chops with salt and pepper. Place two sirloin chops into a gallon-size zipper lock bag. The chops should lie flat and not overlap. Cover the front and back sides of the chops with olive oil. Add one-half cup of ouzo and seal the bag. Repeat for the other two chops. Marinate at room temperature for one hour, flipping the bags once.
  2. Grilling (direct heat): Heat your grill to medium-high/high. Remove the chops from the bags. Place the chops on the center of the grill and close the lid. Flip after one minute. Flip after the second minute. Reduce the flame to low. Depending on the thickness of the chops, grill 3 to 5 minutes additionally per side, flipping once. Do NOT keep flipping. Keep the lid closed. The chops should be served rare.
One Comment leave one →
  1. March 21, 2011 8:59 am

    Love the idea of adding ouzo.

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