Lamb Chops.
Trim off fat and skin, leaving a bare bit of bone at the end of each. Broil quickly over a clear fire; butter, salt, and pepper each, and stand them on the larger ends, just touching each other, around your mound of potato.
Trim off fat and skin, leaving a bare bit of bone at the end of each. Broil quickly over a clear fire; butter, salt, and pepper each, and stand them on the larger ends, just touching each other, around your mound of potato.