Two meats that I enjoy, if they are cooked right, are lamb and rabbit. Rabbit I leave to the professionals, but lamb I can do at home. The following is the flavoring that I use on my lamb. Double or triple the recipe to give an amount to generously cover the chops. This recipe came from the Washington Post a few years ago at Easter time.
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon hot pepper sauce like Tabasco
1 tablespoon Worcestershire sauce
2 cloves garlic
1 lemon (juice)
Blend all ingredients in food processor and put on chops and bake or grill according to your preference.
My family adores this and it is a "lick the plate clean" recipe.