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November 16, 2009 | 12:00 a.m. CST
Cleeton says to first French the chops, meaning to cut the excess fat and muscle from the exposed rib bones on the rack of lamb.
Then cook the lamb over an open fire until it is close to rare or medium rare.
Then mix goat cheese with the spices of your choice and spread that on the lamb.
Broil that until it reaches the desired temperature.