Burmese Lamb Chops: A House Favorite

The pictures are ours. The recipe is taken verbatim from a favorite cookbook, which as best I can determine, is out of print. With some luck, however, you may be able to find a used copy on line. It's The Burmese Kitchen by Copeland Marks and Aung Thein, copyright 1987, M. Evans and Company, Inc., New York. Practically everything in this cookbook is as good as these lamb chops, which boasts a top ten ranking amongst more than 970 unusual recipes which have made it into the Unique Culinary Adventures database. In the spirit of springtime and to generate interest in The Burmese Kitchen, here goes:

Burmese Lamb Chops

RUB

1 pound shoulder lamb chops
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground pepper

MARINADE

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon honey
1 teaspoon lemon juice
2 teaspoons soy sauce

Cut each chop into halves and rub the lamb pieces with the turmeric, salt, and pepper. Let stand for 15 minutes. Mix marinade ingredients together and set aside. Broil the lamb in an oven broiler for 2 minutes or, better still, grill over charcoal. Paint the broiled side with half of the marinade. Turn the lamb over and paint the other side. Complete the broiling for 3 to 5 minutes more. Serve warm with lemon slices and trimmed scallions. Serves 2

Referred to as "Barbecued Lamb Chops" in The Burmese Kitchen, by Copeland Marks and Aung Thein, 1987, M. Evans and Company, Inc., New York