Preheat oven to 350 degrees F (175 degrees C).
Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
Bake 1 hour in the preheated oven.
Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
Cover and refrigerate for 24 hours, turning often.
Prepare the grill to medium-high heat.
Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
Mix the honey into the marinade.
Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).
Place lamb chops in a shallow dish. Whisk together
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.
Preheat the oven to 400\u00b0F. Line a
allow bowl. Whisk egg in separate small shallow bowl.
ixture and breadcrumbs in separate bowls. Coat lamb chops in flour and dust off
Dust lamb chops with seasoned flour, shaking off
Combine the yogurt, tandoori paste, lemon juice and ginger in large bowl. Add the lamb chops; turn to coat in the marinade. Cover and refrigerate for 3 hours or overnight.
Cook the lamb chops, in batches, on a heated oiled grill pan (or on the grill) until cooked to desired doneness.
Serve the chops topped with chutney and cilantro.
he olive oil and wine in a bowl; crush the juniper
Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1
Arrange the lamb chops in a shallow dish. Combine all the remaining ingredients in a medium bowl. Season to taste. Pour over the lamb; turn to coat. Cover and refrigerate overnight.
Preheat the grill to medium-high. Remove the lamb from the marinade. Grill for 6-8 mins, turning once, until cooked to desired doneness. Serve with barbecue sauce.
Brush lamb chops with canola oil. Season with salt and pepper. Place lamb chops in individual foil packages or make one large packages. Add onion, orange juice, nutmeg, ginger, pineapple chunks. Pour orange juice over all the ingredients. Seal packages. Grill for about 35 minutes.
For the gravy:
In a heavy-bottomed saucepan, add
Marinade Lamb Chops in remaining ingredients for an hour or two.
Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium).
Served with a Caesar salad and some steamed broccoli or asparagus is great.
In microproof baking dish, arrange lamb chops in one layer. Sprinkle with onion and garlic.
Cook, covered, on High (maximum power) for 5 minutes.
Combine remaining ingredients and spread over lamb chops.
Cover with waxed paper and cook on 60 (Bake) for 15 minutes or until lamb chops are tender.
In a small bowl or cup
In a blender, mix the breadcrumbs,
lamb chops and set aside for 15 minutes.
Heat olive oil in
allspice, salt and sugar in 1 gallon zip lock bag