Moroccan-Style Lamb Chops with Tomato Olive Salsa
Canadian lamb is in season! Make the most of local chops with this cinnamon-infused marinade cooked on the grill. Don't skimp on the salsa - it's a 3-minute recipe that will bring out the most in your meat.
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% |
Suggested Recipes
-
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:
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.
Tags:
Main Course; Meat-Lamb; Vegetables; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazine: July 2008
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