Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    loin lamb chops -- 1" thick
   1      tablespoon    whole cumin seeds
   3                    garlic cloves -- minced
   1      tablespoon    lemon rind -- grated
   1      tablespoon    lemon juice
   2      tablespoons   orange juice
     1/4  cup           chopped lemon basil or
     1/3  cup           chopped green basil
   2      tablespoons   olive oil
                        -----garnish-----
   1                    lemon -- sliced
   4                    fresh basil sprigs

Preparation:

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