Title: Cajun lamb chops
 Categories: Meat
      Yield: 4 Servings
 
      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
 
  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 , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,