Cajun Lamb Chops Recipe

• 2 tsp Onion pwdr
• 2 tsp Pequin quebrado or possibly cayenne pepper
• 1 1/2 tsp Garlic juice or possibly pwdr
• 1 tsp Grnd thyme
• 1 tsp Dry mustard Fresh grnd black pepper, to taste
• 8 x Lamb loin chops, at least 1-1/4 inches thick
• 1/2 c. Unsalted butter, or possibly more as needed

1. Prepare a bed of very warm coals.
2. Heat a very large, heavy skillet over warm coals or possibly high heat of range till at smoking point.
3. Meanwhile, combine onion pwdr, pequin or possibly cayenne, garlic juice or possibly pwdr, thyme, mustard and several grinds of black pepper.
4. Set lamb chops on large baking sheet; trim off excess fat or possibly membrane.
5. Heat butter in small saucepan.
6. Brush 1 side of each chop; proportionately divide 1/2 spice mix among chops, gently rubbing mix in.
7. Turn chops, brush with butter and rub in remaining spices.
8. Add in remaining butter to skillet.
9. Immediately add in chops, making certain skillet stays very warm.
10. Grill quickly, only 1-2 min per side, turn chops only once.
11. Add in more butter as needed.
12. Chops should be charred on outside and rare on inside.
13. Serve warm on warmed plates.
14. Makes 4 servings.

onion, quebrado, garlic, thyme, fresh grnd black pepper, loin chops, unsalted butter

Taken from cookeatshare.com/recipes/cajun-lamb-chops-97432 (may not work)