Spicy Barbecued Lamb Chops
|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|
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).