Monday, 19 November 2012

Glazed Moroccan Lamb Chops

This lovely recipe makes the most gorgeous lamb chops ever but all with simple ingredients that most people will always have in. Would work with pork too I'm sure

From Pampered Chef

2 teaspoons curry powder
1/2 teaspoon chili powder
1/2 teaspoon Korintje Cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons honey
4 bone-in lamb loin chops, cut 1-1 1/2 inches thick (3 1/2-4 ounces each)
2 teaspoons olive oil

Combine curry powder, chili powder, cinnamon, cayenne pepper and salt in Prep Bowl. Combine 1 1/2 teaspoons of the seasoning mixture and honey in another Prep Bowl; mix well and set aside.
Trim excess fat from lamb chops. Rub dry seasoning mixture on all surfaces of each chop. Cover; refrigerate 30 minutes.
Preheat oven to 180°c. Heat oil in oven proof Sauté Pan over medium-high heat until hot. Add chops; sear 2 minutes. Turn chops over and place pan in oven. Roast 5-7 minutes or until internal temperature reads 70 degrees. Remove from oven; place chops on Cutting Board. Loosely tent with aluminum foil 5 minutes (temperature will continue to rise) for medium doneness. Place chops on serving plates. Drizzle with honey mixture. Serve with hot couscous, if desired. Garnish with fresh mint, toasted slivered almonds, if desired

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