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| Home>Indian>Roasting> Aromatic Spiced Lamb Chops |
 Method:Roasting
1. Formula
- 8 (2 ounce) lamb rib chops, trimmed of fat
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 lemon, juiced
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- Salt and fresh ground pepper
- Fresh mint sprigs
- 1/4 cucumber
- 2/3 cup plain low-fat yogurt
- 1 garlic clove, crushed
- 1 teaspoon bottled mint sauce
- 4 tablespoons chopped fresh mint
- 1 1/2 cups couscous
- 2/3 cup chopped dried apricots
- 2 1/4 cups boiling vegetable stock
- 1/3 cup whole blanched almonds, toasted
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/2 lemon, juiced
- 2 tablespoons extra virgin olive oil
2. Nutrition Information
- Calories: 883 kcal
- Carbohydrates: 76 g
- Dietary Fiber: 7 g
- Fat: 49 g
- Protein: 34 g
- Sugars: 19 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat the broiler to high. Place the lamb chops in a shallow dish. Grind the cumin and coriander seeds briefly with a mortar and pestle to crack them, then mix with the lemon juice, garlic, and oil; season with salt and pepper to taste. Pour the mixture over the lamb chops and turn them over to coat both sides; set aside to marinate while you make the sauce.
- Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Grate the cucumber coarsely and drain off any excess water. Mix with the yogurt, garlic, mint sauce, and fresh mint; set aside.
- Place the lamb chops on the rack in the broiler pan and broil, turning once, 10 to 12 minutes. The chops will be medium-rare; if you prefer them medium to well done, broil 12 to 14 minutes.
- Meanwhile, put the couscous and apricots in a large heatproof bowl and pour the boiling stock over. Stir well, then cover with a plate and set aside to soak 5 minutes.
- Stir the almonds, chopped mint and cilantro, lemon juice, and oil into the couscous. Spoon the couscous onto plates, top each serving with 2 lamb chops, and put a spoonful of the sauce on the side. Garnish with sprigs of fresh mint and serve immediately.
4. Remark
This dish is very quick and easy to make, and the results are delicious. In addition, the ingredients in this Middle Eastern recipe offer a good range of nutrients, including lots of vitamins and minerals.
Notes:Another Idea
Trim the fat from 14 ounces lean boneless leg of lamb, cut the meat into strips, and toss in the marinade. Heat a ridged, cast-iron grill pan or nonstick skillet over medium heat until hot. Brush with a little olive oil, then cook the lamb strips in batches until tender, turning them often, 2 to 3 minutes. Finely shred 2 1/2 cups lettuce and mix with 1 thinly sliced red onion, 1 coarsely grated carrot, and the juice of 1/2 lemon. Spoon the mixture into warm pita breads and add the lamb strips. Top with some of the yogurt and cucumber sauce and add a drizzle of bottled hot chile sauce (optional).
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( From:Reader's Digest ) |
( read Aromatic Spiced Lamb Chops ) |
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| Pre:Roast Chicken Dal Next:Garam Masala Lamb Chops with Apricot Couscous |
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