Another keeper. I marinated the chops overnight and grilled them on our Traeger BBQ. I wouldn't hesitate to serve these to guests and it was a nice, easy recipe. I served them with sauted green beans with hazelnuts (another CL recipe) and garlic couscous.
Marinated Lamb Chops
Photo: John Autry; Styling: Cindy Barr
Chermoula, a North African herb and spice paste, imparts bold flavors with minimal effort.
Yield: 4 servings (serving size: 2 lamb chops)
More From Cooking Light
8 Hours, 20 Minutes
Amount per serving
- Calories: 246
- Fat: 12.9g
- Saturated fat: 3.8g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1g
- Protein: 28.9g
- Carbohydrate: 2g
- Fiber: 0.4g
- Cholesterol: 90mg
- Iron: 2.1mg
- Sodium: 230mg
- Calcium: 27mg
- 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
- 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.
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