3 small Bay Leaves, crushed |
6 Coriander seeds, crushed |
At the time of use, grate rind of a lemon
and add to mixture |
Rub this mixture well into both sides of
the chops |
Arrange the chops on a large shallow dish |
Pour the lemon juice and some olive oil
over the chops |
Season lightly with salt and pepper |
Set aside in a cool place for about three
(3) hours turning occasionally |
When ready to cook the lamb chops, drain
the chops well |
Put chops on the grill over hot coals. |
Turn chops once or twice while cooking,
allowing 20-30 minutes. |
Serve the chops with a pat of butter over
each one |