My mother went on a tour to Outback Australia and the stationowner was short of food to cater for a busload of tourists. This is what was served & all agreed it was fabulous!

Only a few ingredients and a simple skillet preparation. From a magazine. Says it goes nicely with couscous and a veggie like sugar snap peas.

Rinse chops in cool water. Season to taste with garlic pepper on both sides. Sprinkle 1/8 - 1/2 tsp. cumin on each chop and a pinch each of fennel and ginger. Slow broil, turning every 10 minutes until done.

Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, about 4 minutes per side.

Put lamb chops on broiler rack; broil for 5 to 6 minutes on one side. Season with salt and pepper and turn. Broil second side for about 5 minutes, or until almost to desired doneness. Season with salt and pepper. Combine marmalade and lemon juice; spread over chops. Broil about 2 minutes longer.

Rosemary is a traditional complement for lamb, along with garlic, both staples of Mediterranean cuisines. The salsa is slightly more unusual: again, more Mediterranean than Mexican salsa, with its pimentos or sweet peppers, olives and mint in a vinaigrette-type dressing.