Lamb Chops with Moroccan Salad

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No microwave. No staring contests with the fridge. Just fresh and superfast dinners like Lamb Chops with Moroccan Salad. Crumbled feta cheese and fresh mint leaves give us a delicious Mediterranean sensibility!

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  • 1/2 tsp. ground cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. pumpkin-pie spice
  • 1 tsp. garlic paste
  • 8 rib or loin lamb chops
  • 2 tbsp. olive oil
  • 1 can chickpeas
  • 1 c. diced tomato
  • 1/2 c. sliced red onion
  • 1/2 c. crumbled feta cheese
  • 1 handful fresh mint leaves
  • 3 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • freshly ground pepper

Directions

    1. Step 1In a small bowl, mix ground cumin, coriander, and pumpkin-pie spice with garlic paste. Rub mixture over rib or loin lamb chops. Cook chops in a large skillet in 2 tablespoons olive oil over medium-high heat, 3 to 4 minutes per side (for medium-rare).
    2. Step 2Serve on a salad of drained chickpeas tossed with tomato, red onion, crumbled feta cheese, and fresh mint leaves, dressed with 3 tablespoons olive, fresh lemon juice, and freshly ground pepper to taste.

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