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April 08, 2007
Spiced Lamb Chops
Ingredients:
2 tsp ground cumin
2 tsp ground coriander
1/2 lime's fresh juice
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground cardamom
1/16 tsp ground cloves
8 garlic cloves, minced
6 tbl olive oil
1/4 cup Ripassa or other juicy red wine
1/2 tbl coarse kosher salt, or to taste
Ground pepper, to taste
8 1" thick lamb loin chops
Directions:
Pat lamb chops dry. Whisk together cumin, coriander, cardamom, cinnamon, cayenne, cloves, garlic, lime juice, salt, pepper, wine, and 4 tbl oil and transfer to a sealable plastic bag just large enough to hold the lamb inside. Add the lamb and seal the bag, forcing out excess air, and then massage the lamb until it is evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes. You may wish to marinate it slightly longer to get the taste of the seasoning deeper into the meat. 2 hours is what I prefer, so I marinate it at room temperature first, and then put it in the fridge for obvious health reasons.
Heat 2 tbl oil in a 12-inch nonstick skillet or a cast iron skillet over moderately high heat until hot, but not smoking. Cook half the lamb about 4 minutes on each side for medium-rare. Transfer cooked lamb to a platter, wipe out the skillet, and then heat the remaining tablespoon oil and cook the remaining lamb in the same manner. Transfer to a platter and let stand for 5 minutes.
(If you have lamb chops that are thicker, sear each side, then place chops and juices in a pan, cover it in tinfoil, and place in the oven at 400 degrees for ten minutes or so.)
Serve warm or at room temperature. You can serve this with a yogurt mint sauce that is also found in my recipes.
Posted by Kelli Little at April 8, 2007 09:44 AM