TalkAbout Jazz from western Colorado

Adobo Crusted Lamb Loin Chops

Recipe from Chef Allen Susser, Chef Allenís (Aventura, Florida)
4 servings
Preparation time: 20 minutes
Marinate time: 1 hour
Cooking time: 25 minutes

1 tablespoon fennel seed
1 tablespoon cumin seed
2 teaspoons coriander seed
2 teaspoons cracked pepper
1-1/2 teaspoons kosher salt
2 teaspoons minced garlic cloves
2 teaspoons fresh oregano leaves
2 teaspoons lime zest
1/2 teaspoon each fresh thyme and rosemary leaves
8 Free Range Lamb loin chops, 1-inch thick
1/4 cup olive oil

Free Range Lamb ...from western Colorado

In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender. Stir in salt, garlic, oregano and lime zest. Add the thyme and rosemary to the spice mixture. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour. Heat ovenproof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers. Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes. Place the pans into the 400ļF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking.

Nutrition per serving: 223 calories, 29 g protein, 4 g carbohydrate, 10 g total fat (41% calories from fat),87 mg cholesterol, 1 g fiber, 790 mg sodium, 7 mg niacin, 0.19 mg vitamin B6,2.32 mcg vitamin B12, 4 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board

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