Photo: Randy Mayor; Styling: Leigh Ann Ross
4 servings (serving size: 2 lamb chops and 3/4 cup rice)

A rich, succulent cut of lamb with an earthy spice rub and rice maintain a good nutrition profile. The spices add flavor to the lamb with no additional fat and negligible sodium, while the prudent three-ounce serving size of meat keeps fat in check. Serving this entrée with a spiced rice rounds out the meal. One serving of this dish offers about one-fourth of your daily saturated fat allotment. Plate with steamed haricots verts.

How to Make It

Step 1

Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion and garlic to pan; cook 5 minutes or until golden brown, stirring frequently. Add rice and next 3 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Keep warm.

Step 2

Prepare grill.

Step 3

Combine salt and next 6 ingredients (through pepper). Brush lamb with oil, and rub with salt mixture. Place lamb on grill rack coated with cooking spray; grill 10 minutes, turning once or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.

Step 4

Wine note: Lamb—even spicy lamb like this—is one of the most flexible meats when it comes to wine. It goes with just about every major red varietal. That said, when spice plays a key role, as it does here, I love to choose a thick, rich, spicy red that will both mirror the spiciness of the dish and act as a soft, thick backdrop. An Australian shiraz is perfect. And since this is a special, fairly expensive cut of meat, I've chosen a wine worthy of it: Penfolds St. Henri 2003 from South Australia, $ —Karen MacNeil

Ratings & Reviews

carolfitz's Review

December 25, 2012
Worked with two four-rib pieces so there'd be more "end-cuts." Prepped lamb to recipe, adding 1/2tsp turmeric & covered the bones with foil. This was a big hit, easy to make & great flavor. Served with our "own" recipe for saffron rice & steamed green beans.

srwfromorange's Review

November 11, 2010
Outstanding Lamb & rice. I served this with Autumn Salad with red wine vinaigrette from CL Oct 07 & a little (abt 1 tsp)Jalapena Jelly as a sauce for the lamb. I will definately make this again.

TeresaMichelsen's Review

June 27, 2010
Excellent. I didn't have a grill so cooked it in my oven, which took a little longer. The aromatic spices made my house smell wonderful for days, and were fantastic with the lamb.

NicoleSharonet's Review

May 15, 2010
I've been looking for a lamb recipe since the restaurant we used to go to for grilled lamb closed down. This one is absolutely perfect! I used center cut lamb chuck which is really tender. I will be serving this the next time I want to impress my friends and family.

tejaksw's Review

March 31, 2009
Super lamb and rice!! Highly recommend.