The marinade flavors the meat before it is cooked and is used as a sauce for the cooked meat as well, giving a colorful finish to the plate. Consider serving these grilled lamb chops with a coconut-flavored rice dish.

INGREDIENTS:

• 4 tablespoons chili powder
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 1/2 teaspoons garlic powder
• 8 1-inch-thick lamb loin chops (about 2 3/4 to 3 pounds total)
• 1 tablespoon olive oil
• 1/4 cup chopped shallots
• 1 tablespoon chopped garlic
• 2 cups dry red wine
• 2 cups beef stock or canned beef broth
• 4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces

PREPERATION:

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.

KICHEN HELPERS:

*If you don't want to grill, the lamb chops may also be broiled. Heat the broiler. Place the lamb chops on a rack 3 to 4 inches from the heating element and broil 3 to 5 minutes on each side.

**Use the marinade on grilled shrimp, scallops, or sea bass.

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