Lay your chops out on a board. Sprinkle generously with the salt, pepper
and cumin. Turn them over and sprinkle them again. Put them into a large
bowl. Pour the oil and lemon juice over them and add the parsley and garlic.
Toss it all together with your hands and arrange them so that they are
sitting in the marinade. Cover tightly and marinade for a few hours or
overnight.
Barbecue the chops over an open pit. You want the coals hot, but be careful
that it's not too intense and you burn the chops. You want to cook them
slowly and serve them medium done. Lamb has a lot of fat and the oil of the
marinade will drip into the coals as well, so watch out for flare-ups. Serve
them sizzling hot with fresh lemons to squeeze over the meat.
Susie's note: For those of you that have a fireplace, these chops can be
done right in there if you carefully arrange the wood coals. It's also fun
to do when you have company over, but again, be careful of flare-ups.
Source: Patty McDuffy, GREEK-RECIPE yahoo group
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