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Rating: 4 stars
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Chermoula,a North African herb and spice paste, imparts bold flavors with minimal effort.

David Bonom
Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
8 hrs 20 mins
Yield:
4 servings (serving size: 2 lamb chops)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 450°.

  • 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.

Nutrition Facts

246 calories; fat 12.9g; saturated fat 3.8g; mono fat 6.5g; poly fat 1g; protein 28.9g; carbohydrates 2g; fiber 0.4g; cholesterol 90mg; iron 2.1mg; sodium 230mg; calcium 27mg.
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