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2. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill).
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Place double chops in a shallow pan and coat with the olive oil, crushed garlic, juniper berries, rosemary, and thyme. Cover and let marinade for 2 hours. Bring to room temp before cooking. Meantime, make the compound butter.
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Grind cloves, ginger and olive oil into paste. Rub paste onto both sides of each chop; marinate up to 2 hours. Heat grill to high and grill about 3 minutes per side for rare.
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Lamb is best marinated. Any type of marinade can make an inexpensive cut of lamb tender and juicy. This recipe for marinated, grilled lamb chops is one of my favorites. You can make it on the grill, stovetop, or even in a crockpot. Serve it over rice, fried potatoes, or with a salad and you have a
mideastfood.about.com

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and
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A recipe for Spicy Grilled Lamb Chops - - Ingredients -
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Grilled Lamb Chops