Made these last night.... at ACUS, I tried the same recipe with pork chops since one of those partaking wasn't fond of lamb. I feel it comes out much better with lamb, as the taste of the meat is more complimentary to this type of spicing.
Lamb Chops with Cumin, Cardamom, and Lime
from Gourmet (November 2002)
3 garlic cloves, finely chopped
1/4 tsp ground cumin
1/4 tsp ground cardamom
2 TBSP fresh lime juice
3/4 tsp salt
1/2 tsp black pepper
2 TBSP plus 2 tsp olive oil
2 shoulder lamb chops (about 1 lb.)
Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and the 2 tsp of oil. Put lamb in a sealable bag with marinade, and let set for 15 minutes at room temperature, turning bag occasionally and massaging the lamb.
Heat remaining oil in a skillet over moderately high heat and cook lamb for approximately 5 minutes per side. Move meat to plates and let rest for a few minutes before serving. Makes 2 servings.Posted by Jennifer at June 18, 2003 8:13 AM