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Marinated Lamb Chops

Photo: John Autry; Styling: Cindy Barr
Total time 8 hrs, 20 mins
Yield 4 servings (serving size: 2 lamb chops)
Chermoula, a North African herb and spice paste, imparts bold flavors with minimal effort.

Ingredients

  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 246
  • fat 12.9 g
  • satfat 3.8 g
  • monofat 6.5 g
  • polyfat 1 g
  • protein 28.9 g
  • carbohydrate 2 g
  • fiber 0.4 g
  • cholesterol 90 mg
  • iron 2.1 mg
  • sodium 230 mg
  • calcium 27 mg

How to Make It

  1. Combine first 8 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours or overnight.

  2. Preheat oven to 450°.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove lamb from bag, and discard marinade. Sprinkle both sides of lamb evenly with salt and black pepper. Add half of lamb to skillet, and sauté for 2 minutes or until browned. Transfer lamb, browned side up, to a broiler pan coated with cooking spray. Repeat procedure with remaining lamb. Bake lamb at 450° for 6 minutes or until desired degree of doneness.