| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
2 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
c |
Cilantro, chopped fine |
| 1/2 |
c |
Finely-chopped parsley |
| 1/4 |
t |
Red pepper flakes |
|
|
Zest of 1 lemon, minced |
| 1/2 |
t |
Turmeric |
| 1/4 |
t |
Cinnamon |
|
|
Coarse salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 6 |
|
Frenched lamb rib chops – |
|
|
abt 1 1/4 lbs see * |
|
|
Note |
|
|
Canola oil |
INSTRUCTIONS
Note: "Frenched" refers to removing the excess fat from the chop's rib
bone; ask your butcher to do it, or do it at home by rubbing the blade
of a knife along the rib bone. Heat a grill pan on stove over
medium-high heat. In a medium bowl, combine olive oil, garlic,
cilantro, parsley, red pepper flakes, zest, turmeric, cinnamon, salt
and pepper. Season lamb chops with salt and coat lamb chops well with
herb paste. Let rest for 15 minutes. Oil grill pan with towel dampened
with canola oil. Place lamb chops on heated pan and cook for 4 to 5
minutes per side for rare. When done, transfer to cooler section of
grill to keep warm. Makes 2 servings. Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 149 Calories (kcal); 14g Total
Fat; (80% calories from fat); 2g Protein; 6g Carbohydrate; 0mg
Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe
by: Martha Stewart Converted by MM_Buster v2.0n.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”