These garlicky and spicy lamb chops are prepared with a simple marinade containing garlic, hot pepper, rosemary and thyme. They will inundate your kitchen with a wonderful aroma.

INGREDIENTS

8 Lamb chops (1/2 to 3/4 inch thick)
6 Cloves garlic, finely minced
1 Medium serrano pepper or small cayenne pepper, finely minced, seeds removed*
Juice of 1/2 Lemon
1 Tbspn rosemary
1 Tbspn thyme
1/3 Cup olive oil
Salt and pepper to taste

DIRECTIONS

Pre-heat broiler.

Taste marinade for heat level. If it is not high enough add another 1/4 or 1/2 small pepper.

Combine all ingredients except lamb chops in a medium sized bowl. Beat to mix well. Pour mixture over lamb chops and marinate for 10 to 15 minutes.

Place marinated lamb chops in broiling pan and broil approximately 4 inches away from direct heat.

Broil lambs chops about 5 minutes on each side. Remove from broiler. They will continue to cook a bit on serving plate, allow them to let rest while you plate the rest of the meal. During that time the juices will settle.

Makes 8 servings.

Serve these chops with boiled to al denta carrot slices, small boiled red skinned potatoes, a simple green salad and a loaf of warmed French bread with butter.

If you have not tried Yukon Gold potatoes, this is a perfect time to do so. The flesh of this potato is a warm golden color. Choose the smallest you can find and cut them in half or quarters, if necessary.

Hints
*Always wear rubber gloves when handling hot peppers.
*Lamb is rare at 130°F, medium at 145°F and well-done at 160°F.
*The potatoes should be boiled in lightly salted water with skins left on.




The marinade used for the recipe above is also good when making lamb or pork skewer-less kabobs. Just prepare marinade as shown and use 1/2 to marinate the meat chucks a couple of hours, and 1/2 to marinate the vegetables you will use to make the kabobs. Potatoes (parboiled), onions, sweet peppers and squash are a colorful mix.

Place marinated potato chunks, onion quarters, sweet green or red peppers (or both) cut in chunks and yellow squash cut in 1 inch thick slices, in a single layer in a broiling pan. Broil about 6 inches away from heat. Be sure to watch carefully so that the vegetables do not burn. Turn several times and broil until meat is done. Place meat and vegetables on one large serving dish. You can either place the meat on one side of platter and mixed broiled vegetables on the opposite side of platter, or group by food item. Either way it makes a nice presentation.

See Related Links for side dishes.