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Lay your chops out on a board.
Sprinkle generously with the salt, pepper and cumin. Turn them
over and sprinkle them again. Put them into a large bowl. Pour
the oil and lemon juice over them and add the parsley and
garlic. Toss it all together with your hands and arrange them
so that they are sitting in the marinade. Cover tightly and
marinade for a few hours or overnight.
Barbecue the chops over an open
pit. You want the coals hot, but be careful that it’s not too
intense and you burn the chops. You want to cook them slowly
and serve them medium done. Lamb has a lot of fat and the oil
of the marinade will drip into the coals as well, so watch out
for flare-ups. Serve them sizzling hot with fresh lemons to
squeeze over the meat.
Susie’s note:
For those of you that have a fireplace, these chops can be
done right in there if you carefully arrange the wood coals.
It’s also fun to do when you have company over, but again, be
careful of flare-ups. |
