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Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 x garlic cloves chopped
- 1/2 c. cilantro minced fine
- 1/2 c. finely-minced parsley
- 1/4 tsp red pepper flakes Zest of 1 lemon chopped
- 1/2 tsp turmeric
- 1/4 tsp cinnamon Coarse salt to taste Freshly-grnd black pepper to taste
- 6 x Frenched lamb rib chops - (abt 1 1/4 lbs) see * Note Canola oil
Directions
- * Note: "Frenched" refers to removing the excess fat from the chop's rib bone; ask your butcher to do it, or possibly do it at home by rubbing the blade of a knife along the rib bone.
- Heat a grill pan on stove over medium-high heat. In a medium bowl, combine extra virgin olive oil, garlic, cilantro, parsley, red pepper flakes, zest, turmeric, cinnamon, salt and pepper. Season lamb chops with salt and coat lamb chops well with herb paste. Let rest for 15 min.
- Oil grill pan with towel dampened with canola oil. Place lamb chops on heated pan and cook for 4 to 5 min per side for rare. When done, transfer to cooler section of grill to keep hot.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 2 servings | |
| Calories 134 | |
| Calories from Fat 121 | 90% |
| Total Fat 13.71g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 128mg | 4% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.23g | 0% |
| Protein 0.8g | 1% |
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