Moroccan-Style Lamb Chops with Tomato Olive Salsa
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 254 |
| pro | 24 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 91 mg |
| sodium | 507 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 21% |
| vit A | 6% |
| vit C | 15% |
| folate | 5% |
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1 tbsp (15 mL) extra-virgin olive oil
1 clove garlic, minced
1 tsp (5 mL) each ground coriander, cumin and pepper
1/2 tsp (2 mL) each ground cinnamon and salt
1/4 tsp (1 mL) cayenne pepper
Pinch ground cloves
8 lamb loin chops (about 2 lb/1 kg), trimmed
Tomato Olive Salsa:
1-1/2 cups (375 mL) grape or cherry tomatoes, halved
1/3 cup (75 mL) chopped green olives
1 tbsp (15 mL) each minced fresh mint or parsley and extra-virgin olive oil
1 clove garlic, minced
2 tsp (10 mL) lemon juice
Pinch each salt and pepper
Preparation:
Tomato Olive Salsa: In bowl, combine tomatoes, olives, mint, oil, garlic, lemon juice, salt and pepper. Set aside.
In bowl, mix together oil, garlic, coriander, cumin, pepper, cinnamon, salt, cayenne pepper and cloves. Add lamb, tossing to coat. Cover and marinate for 15 minutes.
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Serve with salsa.
In bowl, mix together oil, garlic, coriander, cumin, pepper, cinnamon, salt, cayenne pepper and cloves. Add lamb, tossing to coat. Cover and marinate for 15 minutes.
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Serve with salsa.
Additional Information
- Tip: Serve with whole wheat couscous tossed with a little chopped fresh parsley.
Source
Canadian Living Magazine: July 2008
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