Recipe - Herb Crusted Lamb Chops

4 Loin lamb chops; 1" thick
1 tablespoon Whole cumin seeds
3 Garlic cloves; minced
1 tablespoon Lemon rind; grated
1 tablespoon Lemon juice
2 tablespoon Orange juice
One fourth cup Chopped lemon basil or
1/3 cup Chopped green basil
2 tablespoon Olive oil

GARNISH
1 Lemon; cut or sliced up
4 Fresh basil sprigs

Trim and remove excess fat and lightly salt lamb chops.

Toast cumin seeds in a dry skillet over medium heat, shaking the pan
frequently, just until they become golden and fragrant. Grind them in a
spice mill or crush with a mortar and pestle.

In a shallow Pyrex dish or pie plate, combine cumin with garlic, lemon rind
and juice, orange juice, and basil and oil, mixing well. Add the lamb
chops, pressing the herb and spice mixture onto both sides of the meat.

Marinate at room temperature for several hours or overnight in the
refrigerator. Barbecue chops over charcoal, basting occasionally with
marinade. Serve garnished with fresh lemon slices and green basil sprigs.

From 1994 "Shepherd's Garden Seeds Catalog." Pg. 59. Typed for you by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini