| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
pn |
Cloves |
| 1/2 |
ts |
Lebanese spice; (see that recipe card) |
| 1 |
tb |
Freshly chopped mint |
| 1/4 |
ts |
Ground cardamom |
| 1 |
tb |
Freshly chopped flat-leaved parsley |
| 3/4 |
ts |
Ground ginger |
| 1 |
|
Garlic clove; crushed |
| 1/4 |
ts |
Ground nutmeg |
| 12 |
|
Trimmed loin lamb chops |
|
lg |
Pinch coriander |
|
|
Salt & pepper to taste |
| 4 |
|
Parts ground cinamon |
| 1 |
|
Part ground cloves |
| 1 |
|
Part ground chili |
| 1 |
|
Part green cardamom pods |
INSTRUCTIONS
LEBANESE SPICE MIX
Melt the butter over low heat. Add the spices, mint, parsley, stir once or
twice, then remove from heat. Stir in the crushed garlic and leave for at
least one hour for the flavors to mingle.
Season the lamb chops to taste. Melt the butter mixture if it has
congealed, and brush the meat with it. Cook the chops under a preheated
broiler for about 6-8 minutes a side, until the outside is well-browned but
the inside is still pink. Put on plates and pour the remaining seasoned
butter over them.
The book says it serves 6, but we have always used the above recipe using 2
1/2 lb. lamb steaks for the 2 of us.
>From Lebanese Cooking: An Introduction to This Special Middle Eastern
Cuisine by Ward, Susan, p.94. 641.5956 Ward
This is the only recipe my wife and I have found where we like lamb.
Lebanese Spice Mix: This is made ahead of time so the flavors can mingle.
Used In the Spiced Lamb Chops recipe and other things. Used in recipes
calling for it.
The original recipe is From Lebanese Cooking: An Introduction to This
Special Middle Eastern Cuisine by Ward,Susan, p.17. 641.5956 Ward
Posted to TNT Recipes Digest, Vol 01, Nr 912 by russ_f@juno.com (Russell J.
Fletcher) on Jan 3, 1998
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