West Indian Lamb
|Lamb rib chops||6|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely chopped fresh coriander||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
Place chops in a shallow ceramic or glass dish.
Mix marinade ingredients well and spread over lamb.
Cover with plastic wrap and place in the refrigerator for at least 2 hours, turning meat several times.
Remove from marinade and bring back to room temperature.
(Discard marinade.) Place chops on an oiled grill close to medium-hot coals and barbecue for about 6 minutes on each side.
Season to taste.