| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Cumin |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 8 |
|
Bone-in loin lamb chops; trimmed |
INSTRUCTIONS
1. Heat a large cast-iron grill pan over medium-high heat 10 minutes.
2. 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.
3. 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 "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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