Provided by Star Chefs
Adapted by StarChefs.comMETHOD:
Toast the cumin, coriander, black pepper, paprika, and cayenne pepper in a small skillet over medium heat until lightly toasted, about 3 minutes.
Season the lamb with salt and drizzle with 3 Tablespoons oil. Dredge in the spice mix.
Heat butter in a skillet over medium heat. Add the shallots and cook until soft. Add the spinach, and wilt. Season with salt and pepper.
Heat remaining 1/4 cup oil in a skillet over high heat. Add the lamb, and cook 3 to 4 minutes per side.
To serve, place a small amount of spinach in middle of each plate. Rest 2 chops on top.
Round Out the Meal:
With steamed quinoa.
Kid Friendly:
Omit cayenne pepper.
This recipe has been added to the following public cookbooks:
My recipies
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Ndtp
01/31/08 11:27 AM |
Lamb lovers try this !!!!I followed the recipe as given. It was a lot easier to coat the chops with olive oil by putting the oil on a plate an dredging rether than drizzling the oil to coat. Toasting the spice blend virtually created a new dynamics as no single spice dominated the flavor. Three minutes per side on these 1in. thick bone-in loin chops was perfect for medium rare. (Chops were cool not room temperature) The toasted spice blend along with the lamb flavor was execllent. I have tryed many recipies from this site but have never written a review until now. One more thing---It was so easy and fast. |
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