6 lamb chops
3 cloves garlic, chopped
coarse ground black pepper
kosher salt
1 teaspoon mustard
1/2 lemon, fresh squeezed juice
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
fresh chopped parsley
fresh chopped rosemary
1/2 cup olive oil

Mix all the ingredients with a whisk, and then marinate the chops overnight. The next day, get a good bed of hot coals going in the fire ring and toss in two potatoes wrapped in foil. If you like to eat the skin, brush them with a little oil and sprinkle some salt on them before wrapping in foil. Thirty minutes later, after the potatoes are done, pull them out of the main heat to keep warm. Throw on some hickory chips and grill the chops over that smoky mound of intense heat until desired doneness. The same recipe is good with beef or chicken too.