Instructions: Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.

Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.

Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.

Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.

This recipe yields 6 to 8 servings.

Comments: At the restaurant, the chops are accompanied by a rice pilaf made by mixing mango, cashews and basil into basmati rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.