Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

The simmering in step two takes the lamb chops to medium rare. Simmer a minute less for rare or a minute more for medium. Serve with hot cooked couscous.

Recipe by Cooking Light October 2003

Gallery

Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops, 3 tablespoons sauce, and 3/4 teaspoon sesame seeds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.

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  • Recoat pan with cooking spray. Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin, and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds.

Nutrition Facts

195 calories; calories from fat 22%; fat 4.8g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.4g; protein 15.6g; carbohydrates 22.7g; fiber 0.8g; cholesterol 40mg; iron 5.5mg; sodium 379mg; calcium 30mg.
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