6 lamb chops
2 medium onions, peeled and cut into 1/2 inch slices
2 1/4 teaspoons white sugar
1 teaspoon dried basil
10 black peppercorns
1 teaspoon dried dried sage
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon garlic powder
1 teaspoon dried parsley
3 bone stock cubes
In a medium saucepan, combine lamb chops, onions and sugar. Cook over medium heat until sugar has dissolved, about 10 minutes.
Combine flour, garlic powder, sage, basil and thyme in a large bowl, and mix gently. Cook for about 10 minutes, stirring constantly. Stir in the parsley, then the garlic powder mixture and the flower of thyme (optional). Remove from heat and stir in. Let sit overnight, stirring occasionally,
Stir in spices and lamb chops. Place on a bun or platter, and brush with olive oil. Top with peppercorns (optional). Serve at room temperature, or chill overnight for extra flavor.
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