Ingredients:

8 lamb chops

6 cloves garlic, finely minced

1/3 cup olive oil

1/2 lemon, juiced

2 tablespoons fresh rosemary, crushed

2 teaspoons salt

1/2 teaspoon ground black pepper

Directions:

Pre-heat broiler. In a small bowl combine garlic, olive oil, rosemary, salt, black pepper, and lemon juice. Mix well. Coat lamb chops well with oil mixture. Shake excess oil off chops and place on a broiling pan. Broil 3 inches to 4 inches from heat.

Broil 11 to 15 minutes*, turning over once. Remove from broiler and let rest for 5 minutes prior to serving.

Serves 6

Ingredients:

2 pounds lamb, diced

1/3 cup dried onion flakes

3 tablespoons vegetable oil

2 tablespoons ground coriander

1 tablespoon ground cardamom

1 1/2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 pounds lamb, cut into 1/2-inch dice

2 cups beef broth

1 cup plain yogurt

1 tablespoon lemon juice

Directions:

Soak dried onion flakes in water until soft, or about 5 minutes; drain. Heat oil in a large skillet over medium-high heat. When hot, but not smoking, add rehydrated onions and sauté until golden, about 4 minutes. Reduce heat to low and stir in coriander, cardamom, cumin, ginger, turmeric, salt, garlic powder, pepper and cayenne pepper; stir for 1 minute.

Increase heat to medium-high and stir in lamb. Sauté until browned, about 7 minutes. Add beef broth bring to a boil, cover and reduce heat. Simmer for 20 minutes. Remove cover and simmer 20 more minutes, or until sauce thickens. Stir in yogurt and lemon juice.