August 6, 2006

Lamb Chops with Mid Eastern Influence

Lamb Chops with Mid Eastern Influence
a Jennifer original

2 shoulder lamb chops
4 tsp olive oil
1/2 tsp cinnamon
3/4 tsp cumin
3 garlic cloves, minced
1/2 cup yogurt
1/4 tsp cumin
1/8 tsp cinnamon
1 tsp olive oil
1/8 cup pine nuts, toasted

Marinade lamb chops in 4 tsp olive oil, 1/2 tsp cinnamon, 3/4 tsp cumin, and garlic for 15 minutes at room temperature. Combine yogurt, 1/4 tsp cumin, 1/8 tsp cinnamon to let flavors mingle.

Heat 1 tsp olive oil in skillet over medium heat. Brown lamb chops, approximately 4-5 minutes per side, or until desired doneness achieved. Pour off excess fat. Add yogurt sauce and heat through. Serve sprinkled with pine nuts.

Notes: I drew on three different recipes to craft this, Yogurtlu Basti (seen elsewhere on this blog), Lamb with Cumin and Cardamom (also on this blog) and a recipe for a roast leg of lamb with a yogurt sauce (which I have not yet attempted). And I would say this came out pretty well. For future attempts, I think I need to bump up the spice a little bit or marinade the meat longer -- it was a little too mild. I'd also recommend never skipping the pine nuts. They add a really nice touch to the dish.

Posted by Jennifer at August 6, 2006 2:29 PM | TrackBack

I agree, it was good, but bumping up the spice flavors some would make it even better. I'll look forward to trying future versions, and I'm glad they'll all include pine nuts.

Posted by: Michael at August 7, 2006 9:22 PM
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