Coriander-Crusted Lamb Chops

Adapted from Healthy Cooking for Two

Serve these chops with steamed asparagus and roasted new potatoes.

(Serves 2, which includes 2 lamb chops, 1 lb. of asparagus and 1 lb. of potatoes)

• 4 lamb rib chops, cut 1-inch thick
• 1 large clove garlic, minced
• 1/4 teaspoon fresh ginger, minced
• 3/4 teaspoon cumin seeds, crushed
• 3/4 teaspoon coriander seeds, crushed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 tablespoon olive oil, plus more for greasing the grill pan

• 1. Trim fat from chops and place them on a flat plate.
• 2. Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• 3. Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium rare or 3 1/2 minutes for medium.
• 4. Allow the chops to rest 5 minutes before serving

Nutrients per serving:
Calories: 615
Fat: 34g
Cholesterol: 150mg
Carbohydrate: 24g
Sodium: 636mg
Protein: 50g
Total dietary fiber: 6g

January & February 2006

Photographer: iStockphoto.com/Floortje

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