Aromatic Spiced Lamb Chops
- Prep Time 15 min.
- Cook Time 12 min.
- Serves 4
Recipe Provided By: Reader's Digest
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1. Ingredients
- 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
Nutrition Info
Per Serving
- Calories: 883 kcal
- Carbohydrates: 76 g
- Dietary Fiber: 7 g
- Fat: 49 g
- Protein: 34 g
- Sugars: 19 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
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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