Spiced Lamb with Plum Sauce

Photo: John Autry; Styling: Leigh Ann Ross

Yield: Serves 8 (serving size: 2 chops and 1/4 cup sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 381
  • Fat: 15.9g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 35.4g
  • Carbohydrate: 22g
  • Fiber: 2.4g
  • Cholesterol: 112mg
  • Iron: 3.7mg
  • Sodium: 291mg
  • Calcium: 33mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.
  3. 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. 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
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