The simmering in step two takes the lamb chops to medium rare. Simmer a minute less for rare or a minute more for medium. Serve with hot cooked couscous.
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon salt, divided
1/3 cup diced shallots
1 cup fat-free, less sodium chicken broth
1/3 cup golden raisins
2 tablespoons honey
1/2 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds, toasted
How to Make It
Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.
Recoat pan with cooking spray. Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin, and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds.
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