Spiced Lamb with Plum Sauce

Spiced Lamb with Plum Sauce Recipe
Photo: John Autry; Styling: Leigh Ann Ross


Serves 8 (serving size: 2 chops and 1/4 cup sauce)
Total time: 52 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 52 Minutes

Nutritional 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


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
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


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.

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

Anisa Abeytia, Dubai, U.A.E.,

Cooking Light

November 2011
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