Tunisian-style Grilled Lamb Chops All along the roads of Tunisia are small buildings painted pink with grills out in front. These are combination butcher shops and grilling stands, and very popular eating places for truck drivers and other travelers. Lamb is the most popular meat, seasoned with herbs and spices. In this version, lamb shoulder chops are marinated overnight in freshly ground spices, garlic and olive oil. 1 tablespoon freshly ground caraway seed 1 teaspoon freshly ground anise or fennel seed 1/2 teaspoon red pepper flakes 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly ground coriander seed 3 garlic cloves, minced 1/3 cup olive oil 1½ to 2 pounds lamb shoulder chops Mix all the spices together with the garlic and olive oil. Add the chops and turn to coat well. Cover and refrigerate for 24 hours. Prepare a wood or charcoal fire in a grill, or preheat a gas grill. When the fire is ready, put the chops on an oiled rack and grill about 4 minutes per side. The outside should be nicely browned, the inside faintly pink. Serves 4. By Georgeanne Brennan, the San Francisco Chronicle, April 7, 1999 middle eastern recipe index christina m k al-sudairy subscribe!