Annatto Oil
Arabic Chicken Kabsa
Basic Curry
Beale St. Brisket in Whiskey BBQ Sauce
Chimichurri
Classic Hummus
Cumin-Roasted Beets
Five-Seed Roasted Potatoes
Fresh Chai
Georgian Spiced Lamb Chops
Loosiana Gumbo
Mavrou Steak
Mayan Cocoa
Montreal Steak Marinade
Mulling Spice
Overnight Coleslaw
Paradise Pepper Steak
Peanut Soup from West Africa
Roast Chicken Provencal
Salsa de Mirasol
Shrimp Jambalaya
Sichuan Pepper Sockeye Salmon
Tikka Masala
Tunisian Honey & Almond Braised Lamb
Turkey Brine

This is a great all-season recipe from Chef Christopher Conville of TASTE Cafe at the Seattle Art Museum.

Makes 8 servings

8 lamb chops (6-8 oz. each, 3/4 inch thick)

2-3 tablespoons extra virgin olive oil

2 tablespoons khmeli-suneli (Georgian Spice)

Salt and freshly ground black pepper

1 cup molasses

1/4 cup balsamic vinegar

1 teaspoon ancho chile powder

2 cloves garlic, minced

Lamb Chops:

Preheat grill to medium heat.
Brush each lamb chop on both sides with olive oil and season with the Georgian Spice, salt and pepper to taste.
Cook the chops on one side for 3-4 minutes or until golden brown.
Turn over and cook for an additional 6-7 minutes for medium-rare.

During the last 2 minutes of cooking, brush the chops with the mustard-molasses glaze on both sides.

Mustard-Molasses Glaze:

Mix together molasses, Dijon mustard, balsamic vinegar, ancho chile powder and minced garlic. The glaze is best if allowed to stand an hour or so before using.