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Last night’s recipe for lamb chops came from Everyday Italian: 125 Simple and Delicious Recipes by Giada de Laurentiis. It’s a simple recipe that calls for marinating 3/4 inch lamb chops for several hours in a paste made from extra virgin olive oil, garlic, fresh rosemary, fresh thyme, salt, and cayenne.

I chose to add some ground cumin to the blend for its savory character. Here’s a link to the recipe: Grilled Lamb Chops

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I served the chops with steamed spinach and a couscous cooked in stock with some Marsala-soaked raisins and then finished with a generous touch of za’atar, a Middle-Eastern spice blend.

Wine Pairing: Sangiovese, Merlot, Pinot Noir

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