Name: Cajun Lamb Chops
Ingredients: 2 ts Onion powder; 2 ts Pequin quebrado or cayenne pepper; 1 1/2 ts Garlic juice or powder; 1 ts Ground thyme; 1 ts Dried mustard; Fresh ground black pepper; to taste; 8 Lamb loin chops; at least 1-1/4 inches thick; 1/2 c Unsalted butter; or more as needed

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CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Meat	4	Servings

INGREDIENTS

2	ts	Onion powder
2	ts	Pequin quebrado or cayenne pepper
1 1/2	ts	Garlic juice or powder
1	ts	Ground thyme
1	ts	Dried mustard
		Fresh ground black pepper; to taste
8		Lamb loin chops; at least 1-1/4 inches thick
1/2	c	Unsalted butter; or more as needed

INSTRUCTIONS

Prepare a bed of very hot coals. Heat a very large, heavy skillet over hot
coals or high heat of range until at smoking point. Meanwhile, combine
onion powder, pequin or cayenne, garlic juice or powder, thyme, mustard and
several grinds of black pepper. Set lamb chops on large baking sheet; trim
off excess fat or membrane. Melt butter in small saucepan. Brush 1 side of
each chop; evenly divide 1/2 spice mixture among chops, gently rubbing
mixture in. Turn chops, brush with butter and rub in remaining spices. Add
remaining butter to skillet. Immediately add chops, making certain skillet
stays very hot. Grill quickly, only 1-2 minutes per side, turn chops only
once. Add more butter as needed. Chops should be charred on outside and
rare on inside. Serve hot on warmed plates. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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