The trick is to smoke the meat and not make the meat smoke
MINT & CUMIN SPICED LAMB CHOPS
Date:November 01, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
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As soon as I saw the cover of this magazine I knew two things: First I was going to buy the magazine and second I was going to make the lamb shown on the cover. These Moroccan influenced lamb chops are treated with a spice rub and refrigerated for 12 hours. After that they are direct grilled for 3 minutes a side on Medium-High.