June 18, 2003

Lamb Chops

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

Er, that was me. Who wasn't ready to try lamb again without a safety net of other food to fall back on, just in case. *smiles*

I loved the marinade on the pork, but at Jenn's advising, tried it finally on lamb after I got home (and made Kev, who also isn't a lamb fan, try it too). We both enjoyed it (and it is better on the lamb than on the pork), and while lamb still isn't a favorite food, we will probably make it again!

Posted by: D. at June 30, 2003 10:35 PM
Post a comment

Remember personal info?