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Monday, July 5, 2010

Lamb Chops with Honey and Cumin

In a couple of days, we head to Cincinnati to help my eldest stepson and his wife and their two kids unpack in their new apartment.  David just finished his residency at Duke and is heading to Cincinnati to do a fellowship.  Because they sold their home in Durham so quickly, Kara and the kids have had to live with Kara's mom in Columbus, OH for two months while David slept on a friend's couch in Durham.  Kara's mom is about as wonderful as you get but it's still got to be tough living with your mom for two months after being on your own for many years.  My guess is that Kara's freezer is pretty empty so my goal is to fix enough so she doesn't have to cook for the next week.  And, to have enough freezer food for several meals.  Since I was busy fixing David and Kara food, I wanted something really quick for dinner tonight.  Someplace, I read that honey and cumin make a great glaze for lamb.  Time to try that.  There was just enough honey in one bottle, but it'd gone to sugar.  I heated the bottle in a pan of warm water until the honey would flow out of the bottle into a small saucepan.  There, I heated if very slowly until it once again was the correct consistency.  We really enjoyed these lamb chops.  But, our favorite glaze is still the rosemary garlic one...

Honey and Cumin Glazed Lamb Chops

8 lamb chops
1 t cumin
1/2 c honey

Mix the honey and the cumin. 

Glaze the top sides of the chops.

Put them on the gill glazed side down.  Grill the chops on medium heat, trying to keep them from being in direct flame.  Grill about 2-3 minutes per side, depending on the thickness of the chops.  Glaze the unglazed sides then flip them and cook them an additional 2-3 minutes. 

Remove the chops from the heat and allow them to rest for a few minutes before serving.

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