Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Anisa Abeytia, Dubai, U.A.E.
Recipe by Cooking Light November 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
22 mins
total:
52 mins
Yield:
Serves 8 (serving size: 2 chops and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare lamb, combine the first 6 ingredients. Coat lamb with oil. Rub spice mixture on lamb.

  • 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.

  • 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.

  • 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

Nutrition Facts

381 calories; fat 15.9g; saturated fat 6.3g; mono fat 6.8g; poly fat 0.8g; protein 35.4g; carbohydrates 22g; fiber 2.4g; cholesterol 112mg; iron 3.7mg; sodium 291mg; calcium 33mg.
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