DEVILED LAMB CHOPS"Wait till you taste these little devils. They're just nicely spiced, not searingly so, but they do pack a surprise because most folks, I've found, don't expect to have their lamb served with a little heat. Pile the chops on one half of a large platter with grilled corn piled on the other. If you're not in the mood for wine or beer, an icy pitcher of iced tea is the drink of choice."
1/4 cup extra virgin olive oil
2 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon finely minced garlic
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon paprika
Salt (to taste)
8 rib lamb chops, cut 1 inch thick, bones frenched
Combine all the marinade ingredients in a large bowl. Add the lamb chops and coat them well with the marinade. Cover and refrigerate for 6 to 8 hours, turning them occasionally.
WHEN READY TO COOK:Prepare a barbecue grill with medium-hot coals or preheat a broiler.
Grill or broil the lamb chops, 3 inches from the heat source, brushing them with the marinade, for 4 to 5 minutes per side for medium-rare meat.
Makes 3-4 servings
Source:
U.S.A. Cookbook by Sheila Lukins