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Spiced Lamb with Plum Sauce

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 22 mins
Total time 52 mins
Yield Serves 8 (serving size: 2 chops and 1/4 cup sauce)

Ingredients

  • Lamb:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, thinly sliced (about 3 cups)
  • Cooking spray
  • Sauce:
  • 1 3/4 cups water
  • 1 1/2 cups pitted dried plums, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 381
  • fat 15.9 g
  • satfat 6.3 g
  • monofat 6.8 g
  • polyfat 0.8 g
  • protein 35.4 g
  • carbohydrate 22 g
  • fiber 2.4 g
  • cholesterol 112 mg
  • iron 3.7 mg
  • sodium 291 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

  3. Arrange onion in a roasting pan coated with cooking spray; top with lamb. Bake at 375° for 30 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut lamb into chops. Discard onions.

  4. To prepare sauce, combine 1 3/4 cups water and next 7 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium; simmer 20 minutes or until sauce measures 2 cups. Stir in juice. Serve sauce with lamb. Sprinkle lamb with cilantro.

  5. Wine Match: A big red has enough body to stand up to the meaty lamb, and its fruit marries well with the plum. Sonoma's Dry Creek Vineyard's Heritage Zinfandel 2009 ($19) is juicy with undertones of clove and pepper that draw out the aromatics. --Gretchen Roberts