A very simple recipe which, when served, tastes very special. I worked it up tonight and was very gratified by how it was received.
2 lamp chops
3/4th tbsp. dill
1 tsp. garlic powder
1 tsp. ground pepper
1. Marinate chops in sherry, turning at least once.
2. Combine spices to make a dry rub. Approx. 30 mins. before cooking, rub chops well with spices.
3. Grill to medium or medium rare, either on a grill at lower heat or under a broiler. A grill is preferable because you can lower the heat, whereas a broiler in a stove is all-or-nothing.
Serve with sweet corn grilled in the shucks.
A dry red wine would also work for the marinade. I keep sherry around because it can be used in place of either red or white wine and the full flavor of sherry goes well with the rich flavor of lamb. (Do not marinate with anything you aren’t willing to drink–straight. If you won’t drink it, don’t cook with it.)
Increase ingredients proportionately for larger quantities. You want to enough rub to cover the chops well on both sides.
The rub would also work well with a roast, such as leg of lamb.
Other spices can be added. Thyme and marjoram should work well, Rosemary, which is traditionally associated with lamb, would probably conflict with the dill.