4 servings (serving size: 2 lamb chops and about 1 tablespoon gremolata)
Photo: Randy Mayor; Styling: Leigh Ann Ross
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
8 (4-ounce) lamb loin chops, trimmed
2 tablespoons finely chopped pistachios
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh cilantro
2 teaspoons grated lemon rind
1/8 teaspoon salt
1 garlic clove, minced
How to Make It
Heat a large nonstick skillet over medium-high heat. Combine first 5 ingredients; sprinkle evenly over both sides of lamb. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes on each side or until desired degree of doneness.
While lamb cooks, combine pistachios and the remaining ingredients; sprinkle over lamb.
Very good flavors, attractive presentation yet easy & superfast. Made to recipe except grilled the lamb & used the mini chop to combine the gremolata. The sprinkle of herbs brightened the lamb nicely. Served with plain couscous/raisins and flash-steamed asparagus.
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