Place lamb chops in a large bowl. Add lemon juice, paprika, cinnamon, cumin seeds, crushed red pepper, ⅓ cup of the oil, grated garlic and 1 teaspoon of the salt.

Jessica’s lamb chops with herb sauce: Ingredients for chops: 2 pounds lamb chops olive oil herbes de Provence Ingredients for creamy sauce: half a scallion, chopped fine 1 bunch of mint, chopped ...

Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours. Preheat grill to high (450°F to 500°F).

4. Stir in lemon juice and season with salt and pepper and cook about 30 seconds more. 5. Remove from heat. Stir in basil and butter until melted. Serve over lamp chops. ADVOCATE-TESTED RECIPE ...

This St. Patrick's Day, try a leaner lamb stew Like the shamrock, mint is green, which helps to explain why recipes for lamb with a sweet-and-sour mint sauce abound in Ireland (and throughout the ...

8 (1-inch-thick) lamb loin chops 1/4 cup toasted walnuts, chopped On the side: Steamed broccoli and couscous In a medium bowl, mix together the yogurt, harissa and cilantro.