Cumin Lamb Chops with Pear Chutney
Serve these lamb chops over a bed of couscous or rice. The Pear Chutney is also delicious over chicken, turkey, or pork tenderloin.
Yield: 6 servings (serving size: 1 chop and 1/4 cup chutney)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Other:
1 Hour
Nutritional Information
Amount per serving
- Calories: 266
- Fat: 7.5g
- Saturated fat: 2.2g
- Protein: 19.8g
- Carbohydrate: 30.1g
- Cholesterol: 61mg
- Iron: 2.2mg
- Sodium: 259mg
- Calories from fat: 25%
- Fiber: 2.7g
- Calcium: 26mg
Ingredients
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 (6-ounce) lean lamb loin chops
- Cooking spray
- Pear Chutney
- Pear Chutney
Preparation
- Combine first 6 ingredients in a small bowl. Place lamb chops in a shallow dish. Spoon cumin mixture evenly over both sides of chops. Cover and chill 1 hour.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chops; cook 8 minutes on each side or to desired degree of doneness. Serve with Pear Chutney.
Cumin Lamb Chops with Pear Chutney Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Family
- CUISINE: Indian
- MAIN INGREDIENT: Lamb
- COOKING METHOD: Fry
- OCCASION: Easter
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Leg of Lamb with Roasted Pear and Pine Nut Relish
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Lamb Chops and Cilantro Relish
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