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Spicy Barbecued Lamb Chops

Chef.Foodie's picture
Ingredients
  Dry red wine 2⁄3 Cup (10.67 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Ground cumin 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Cumin seed 2 Teaspoon
  Onion 1⁄4 Cup (4 tbs), finley chopped
  Lamb shoulder chops 2 , 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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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