Ingredients
2 small lamb chops (about 1" thick, 2" x 3")
1/2 tsp spanish paprika
1 dash nutmeg
1/8 tsp ground rock salt (or to taste)
1/8 tsp fresh ground peppercorn blend (or to taste)
pinch saffron threads
1/8 tsp cayenne pepper (optional)
1/4 c Port wine
Fresh oregano leaves (garnish)
Preparation
Combine spices in a mortar and grind together and rub on both sides of lamb chops. Allow to stand about 40 min at room temperature. During the last 10-15 min, add port, turn once. Grill on med-high heat (about 12 min per side for med-well). Let stand about 2 min. Garnish with fresh oregano and serve warm.
