Lamb Chops with Toasted Curry
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I served these with roasted potatoes and red peppers, but saffron-flecked rice and pomegranate seeds would be just as fitting an accompaniment.
ingredients
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serves: 4
16 rib lamb chops (about 3/4 inch thick each)
Vegetable oil
CUREY:
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground cinnamon
pinch ground cloves
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
Servings Per Recipe: 4
Amount per Serving
Calories: 3381
- Total Fat: 312.4 g
- Saturated Fat: 137.7 g
- Trans Fat: 0 g
- Cholesterol: 690.1 mg
- Sodium: 657.7 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.3 g
- Sugars: 0 g
- Protein: 132 g
preparation
1. To prepare the curry: In a small skillet over medium heat, combine the coriander, cumin, pepper, ginger, cayenne, cinnamon, and cloves. Toast the spices until the aromas are apparent, about 2 to 5 minutes, stirring occasionally. Transfer the mixture to a small bowl and add the turmeric and salt.
2. Blend thoroughly.
3. Trim the chops of excess fat. Lightly brush or Spray the chops on both sides with vegetable oil and season on both sides with the curry. Grill over Direct Medium heat until cooked to desired doneness, 5 to 8 minutes for medium-rare, turning once. Serve warm.
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