Categories: Fruits, Harned 1994, Herbs, Main dish, Veal 
      Yield: 4 servings 
  
      4    Loin lamb chops; 1" thick 
      1 tb Whole cumin seeds 
      3    Garlic cloves; minced 
      1 tb Lemon rind; grated 
      1 tb Lemon juice 
      2 tb Orange juice 
    1/4 c  Chopped lemon basil or 
    1/3 c  Chopped green basil 
      2 tb Olive oil 
 
----------------------------------GARNISH---------------------------------- 
      1    Lemon; sliced 
      4    Fresh basil sprigs 
  
  Trim and remove excess fat and lightly salt lamb chops. 
   
  Toast cumin seeds in a dry skillet over medium heat, shaking the pan 
  frequently, just until they become golden and fragrant.  Grind them 
  in a spice mill or crush with a mortar and pestle. 
   
  In a shallow Pyrex dish or pie plate, combine cumin with garlic, 
  lemon rind and juice, orange juice, and basil and oil, mixing well. 
  Add the lamb chops, pressing the herb and spice mixture onto both 
  sides of the meat. 
   
  Marinate at room temperature for several hours or overnight in the 
  refrigerator.  Barbecue chops over charcoal, basting occasionally with 
  marinade.  Serve garnished with fresh lemon slices and green basil 
  sprigs. 
   
  From 1994 "Shepherd's Garden Seeds Catalog."  Pg. 59.  Typed for you 
  by Cathy Harned.