Herb Crusted Lamb Chops

• 4 each lamb rib chops
• 1 tablespoon cumin seeds whole
• 3 each garlic cloves
• 1 tablespoon lemon zest grated
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1/4 cup lemon basil
• 13 cup basil chopped
• 2 tablespoons olive oil
• 1 each lemon sliced
• 4 each basil sprigs

1. Trim and remove excess fat and lightly salt lamb chops.
2. Toast cumin seeds in a dry skillet over medium heat, shaking the pan frequently, just until they become golden and fragrant.
3. Grind them in a spice mill or crush with a mortar and pestle.
4. In a shallow Pyrex dish or pie plate, combine cumin with garlic, lemon rind and juice, orange juice, and basil and oil, mixing well.
5. Add the lamb chops, pressing the herb and spice mixture onto both sides of the meat.
6. Marinate at room temperature for several hours or overnight in the refrigerator.
7. Barbecue chops over charcoal, basting occasionally with marinade.
8. Serve garnished with fresh lemon slices and green basil sprigs.

chops, cumin seeds, garlic, lemon zest, lemon juice, orange juice, lemon basil, basil, olive oil, lemon sliced, basil sprigs

Taken from recipeland.com/recipe/v/herb-crusted-lamb-chops-41713 (may not work)