This recipe reminds me of my favorite lamb chop recipe "Limey Lamb Chops" from "The Florida Cookbook". The juice and zest of a Persian lime, combined with melted butter, minced garlic clove, and a blend of thyme, marjoram, ginger herbs was used as a basting sauce when broiling fresh lamb chops. That particular combination worked well to neutralize the fatty mutton taste, while enhancing the overall flavor of the lamb chops.

Reviewed On: Apr. 3, 2009