Another easy and tasty way to prepare your Easter lamb. Don't be put off by the number of ingredients, most are spices and you'll be happy to see how they work together. Served with asparagus and fresh garden greens your meal will be a hit. Enjoy!
4 tablespoons chilled butter, cut into 1/2-inch piece
Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve. (Courtesy of Epicurius.com)