| 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.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”