| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 4 | Servings | |
INGREDIENTS
| 1 | T | Cumin |
| 1 | t | Coriander |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 8 | Bone-in loin lamb chops | |
| trimmed |
INSTRUCTIONS
Heat a large cast-iron grill pan over medium-high heat 10 minutes. Meanwhile, heat a small skillet over medium heat. Toast cumin and coriander, 1 to 2 minutes. Combine with salt and pepper; rub spice mixture over both sides of chops. Lightly coat grill pan with vegetable cooking spray. Add 4 chops and cook 6 minutes per side for medium-rare. Transfer to plate; cover and keep warm. Repeat process with remaining chops. Prep time: 15 minutes Cooking time: 12 minutes per batch (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Using a cast-iron grill pan is a way to get that great outdoor taste all year long. For an instant marinade, a dry rub of cumin and coriander does the trick. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "[email protected]" <[email protected]> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1271
Calories From Fat: 866
Total Fat: 96g
Cholesterol: 355.7mg
Sodium: 566.5mg
Potassium: 1296.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 94.3g