I discovered this one barbecuing for my 2007 Halloween party.

1 Frenched lamb rack of ribs, cut into chops, one bone per chop

1 tbspn turmeric

1 tbspn chili powder

1/3 part onion powder

1/3 garlic powder

dash of thyme

1/2 cup teriyaki sauce

Make a dry marinade of the turmeric, chili powder, onion powder, garlic powder, and thyme. Add the marinade and lamb chops into a sealable bag. Shake until all surfaces of the lamb are covered in the dry marinade mixture. Let sit in the refrigerator several hours or overnight.

Add the teriyaki sauce to the bag and shake to thoroughly coat the meat. Let sit in the refrigerator for one hour. Remove the chops. If the coating of teriyaki soaked seasonings is too thick pat off a little with a paper towel.

Start the coals on a grill. Cook the chops over high heat, turning frequently. For thin chops it may only take a couple of minutes per side before they are done. Do not overcook. The inside meat should be pink, or even red in the center. Lamb is delicate meat and can be dried out and ruined easily by overcooking.

June Lake

Done at June Lake.

Burbank.

Nello is interested.