| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Med01 | 4 | servings |
INGREDIENTS
| 8 | Lamb chops from rack | |
| 6 | tb | Extra-virgin olive oil; divided |
| 1 | md | Spanish onion; thinly sliced |
| 1 | ts | Cumin seeds |
| 2 | cn | Garbonzo beans – (10 oz ea); drained, rinsed |
| 2 | tb | Pine nuts |
| 2 | Plum tomatoes; roughly chopped | |
| 1/4 | ts | Saffron |
| 1 | tb | Spanish paprika -; (hot) |
| 6 | tb | Honey; divided |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Preheat grill. Trim fat from chops and pound lightly to flatten and set aside. In a 4-quart saucepan, heat 4 tablespoons olive oil until smoking and add onion and cumin seeds and cook until light golden brown. Add garbonzos, pine nuts, tomatoes, saffron, paprika and 4 tablespoons honey and bring to a boil. Lower heat and simmer 10 minutes, check for seasoning. Stir together remaining oil, honey and parsley and brush on lamb chops. Place chops on grill and cook 2 minutes per side. Remove and serve with warm ceci. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A40 broadcast 04-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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