Moroccan Mint Lamb Chops
Serves 4 | Prep Time 10 minutes, plus 2 hours for marinating | Cook Time 8 minutes, plus 2 hours for marinating
Somewhere along the line, Americans became enamored with beef, whereas Europeans and Middle Easterners still favored lamb, an ancient food with great health benefits. Lamb is packed with protein; just 3 satiating ounces provides more than 40 percent of the average person's daily protein needs. Lamb is also a great source of vitamin Biz, which is a huge energy booster. I love lamb's leanness, natural tenderness, and exceptional flavor, which is heightened here thanks to a marinade featuring mint, cumin, coriander, cayenne, and cinnamon. To round out the meal, serve this dish with Mediterranean Greens (page 98) or Walnut, Date, and Herb Salad (page 92).
Instructions
Put the olive oil, cilantro, mint, garlic, ginger, cumin coriander, cinnamon, cayenne, and ½ teaspoon of salt in a blender or food processor and process until smooth. Place the lamb in a pan so it fits in a single layer. Pour in half of the marinade and spread it evenly over the lamb. Stir the lemon juice into the remaining marinade set aside. Cover the lamb and refrigerate for 2 hours.
Preheat an outdoor grill or grill pan to medium-high heat. Remove the lamb from the marinade, wipe off the excess marinade with paper towels, and sprinkle with salt and pepper. Generously oil the grate or grill pan with olive oil. Put the lamb on the grill and cook until an instant-read thermometer registers 140°F, about 4 minutes on each side depending on thickness, for medium rare. Transfer to a platter and let rest for 5 minutes before serving with a generous drizzle of the lemony reserved marinade or Pomegranate Glaze.
COOK'S NOTE: To broil, after removing the lamb from the marinade and patting dry, brush it with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the chops on a generously oiled broiler pan or a generously oiled wire rack set atop a large, rimmed baking sheet. Broil, turning once, until an instant-read thermometer registers an internal temperature of 140°F, about 3 minutes on each side, for medium rare. Let rest for 5 minutes before serving as directed.
VARIATION: For added indulgence, serve topped with Yogurt Tahini Sauce (page 195).This marinade works well with chicken and fish.
STORAGE: Store in an airtight container in the refrigerator for up to 5 days.
PER SERVING: Calories: 315; Total Fat: 22 g (5 g saturated, 14 g monounsaturated); Carbohydrates: 1.5 g; Protein: 27.5 g; Fiber: 0.5 g; Sodium: 336 mg
Ingredients
¼ cup extra-virgin olive oil, plus more for the grill
¼ cup chopped fresh cilantro or basil
2 tablespoons chopped fresh mint
2 teaspoons minced garlic
1 teaspoon chopped fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon cayenne
Sea salt
8 grass-fed organic lamb chops
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Pomegranate Glaze (page 194), for garnish