Spicy Barbecued Lamb Chops Recipe
Ingredients
| Dry red wine | 2/3 Cup (16 tbs) | |
| 2 tablespoons olive oil or salad oil | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1/2 teaspoon each salt and ground cumin | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Cumin seed | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 2 shoulder lamb chops, cut about 3/4 inch thick | ||
Directions
In a shallow baking pan, stir together wine, oil, garlic, salt, ground cumin, cinnamon, cumin seed, and onion.
Turn lamb chops in marinade to moisten all sides, then arrange in a single layer.
Cover and refrigerate for at least 4 hours or until next day, turning chops over in marinade occasionally, if possible.
To barbecue, remove chops from marinade and drain; reserve marinade.
Place chops on a grill about 6 inches above a bed of hot-glowing coals.
Cook, turning occasionally and basting often with marinade, until meat is done to your liking (about 15 minutes total for medium-well).
Turn lamb chops in marinade to moisten all sides, then arrange in a single layer.
Cover and refrigerate for at least 4 hours or until next day, turning chops over in marinade occasionally, if possible.
To barbecue, remove chops from marinade and drain; reserve marinade.
Place chops on a grill about 6 inches above a bed of hot-glowing coals.
Cook, turning occasionally and basting often with marinade, until meat is done to your liking (about 15 minutes total for medium-well).
Chef
