Marinated Lamb Chops

5 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Total Time
8 Hours 20 Mins
Yield
4 servings (serving size: 2 lamb chops)
By David Bonom
April 2011
RECIPE BY Cooking Light

Chermoula, a North African herb and spice paste, imparts bold flavors with minimal effort.

Ingredients

  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 246
  • Fat 12.9g
  • Satfat 3.8g
  • Monofat 6.5g
  • Polyfat 1g
  • Protein 28.9g
  • Carbohydrate 2g
  • Fiber 0.4g
  • Cholesterol 90mg
  • Iron 2.1mg
  • Sodium 230mg
  • Calcium 27mg

How to Make It

Step 1

Combine first 8 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours or overnight.

Step 2

Preheat oven to 450°.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove lamb from bag, and discard marinade. Sprinkle both sides of lamb evenly with salt and black pepper. Add half of lamb to skillet, and sauté for 2 minutes or until browned. Transfer lamb, browned side up, to a broiler pan coated with cooking spray. Repeat procedure with remaining lamb. Bake lamb at 450° for 6 minutes or until desired degree of doneness.

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Ratings & Reviews

Deberry's Review

LilKuester
May 30, 2014
N/A

koriander's Review

Deberry
February 11, 2014
I was disappointed with this recipe. It was very easy, but I didn't think it was very flavorful. I will look for another recipe rather than try this again.

rachrevisky's Review

koriander
February 24, 2013
N/A

daneanp's Review

rachrevisky
March 27, 2011
Another keeper. I marinated the chops overnight and grilled them on our Traeger BBQ. I wouldn't hesitate to serve these to guests and it was a nice, easy recipe. I served them with sauted green beans with hazelnuts (another CL recipe) and garlic couscous.

LilKuester's Review

daneanp
March 20, 2011
I followed the recipe as given and it got rave reviews. I served it with sugar snap peas and garlic grits. I especially liked the minimal effort to cook the chops as well as the clean up afterwards. It's definitely a keeper.
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