Cut 2 racks of spring lamb into individual chops. Combine 3 Tbsp olive oil, 1 Tbsp chopped garlic, 3 Tbsp chopped oregano, 2 tsp ground cumin, 2 tsp ground cinnamon and 1 tsp cayenne in a zip lock bag. Add lamb chops and massage bag to coat them with spice mixture. Marinate at room temperature while barbecue heats up to high.
Remove lamb chops from bag. Season with 1/2 tsp salt and grill for 2 to 3 min a side or until browned at the edges and cooked to preferred doneness. Dipping sauce: Combine 1 cup Greek yogurt, 2 Tbsp chopped mint and 1/4 tsp salt and serve with the lamb for dipping. Barbecue some asparagus, red peppers and zucchini alongside lamb for a side.
– Chef B.J. Moore, Tree To Me, 1217 Hwy 3A, Keremeos. 250-499-9271. Herbs and vegetables from the Tree To Me garden!