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Feast Without Fez

August 12, 1993|BETTY ROSBOTTOM

Inspired by the gutsy flavors of Moroccan food, these lamb chops are flavored with cinnamon, honey, cumin and red pepper. The marinade can also be increased and used for a grilled boneless butterflied leg of lamb. Or you can marinate boneless chicken breasts that are cubed and skewered before grilling.

MOROCCAN-FLAVORED GRILLED LAMB CHOPS 1/2 cup honey 1 teaspoon grated lemon zest 5 tablespoons lemon juice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon red pepper flakes 1 1/2 teaspoons salt 2 teaspoons ground cumin 3 tablespoons olive oil 12 rib lamb chops, about 1 inch thick and trimmed of all excess fat 4 to 5 mint sprigs, optional

Place honey, lemon zest, lemon juice, cinnamon, red pepper flakes, salt, cumin and olive oil in mixing bowl. Whisk well to blend. Place lamb chops in large plastic food bag. Pour marinade in bag and seal tightly.

Refrigerate 6 hours or overnight, turning several times to ensure even marinating. Or, place chops to marinate in non-reactive dish and cover with plastic wrap. Place in refrigerator and turn chops several times while marinating.

When ready to cook, remove chops and let stand at room temperature 30 minutes. Prepare grill and cook chops 4 to 5 minutes per side or until chops are pink inside. (Cooking time can vary depending on type of grill used and intensity of heat). Check for doneness by making small slit with knife in center of chop. Meat should be just pink.

To serve, arrange lamb chops on serving platter and garnish with mint sprigs. Makes 4 servings of 3 chops per person, or 6 servings of 2 chops per person.

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