Tuesday, December 20, 2011

Spice-Crusted Lamb

Tonight's dinner was supposed to feature succulent lamb chops, but as luck would have it Whole Foods was out when I went shopping this weekend. Instead I picked up some steaks; while they proved less tender, the caveman and I still enjoyed them thoroughly. If I was to make this recipe again, though, I would definitely spring for the chops!

I found the recipe for Spice-Crusted Lamb Chops in a recent issue of Clean Eating magazine. Created the spice crust is a good way to make use of a coffee grinder! Here is the spice mixture:

1 tbs. shelled, unsalted pistachios
1 tbs. unsweetened, shredded coconut
2 tsp. toasted sesame seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1/4 tsp. coarse sea salt
1/4 tsp. coarse black peppercorns

Using either a coffee grinder, spice grinder or mortar with pestle, grind all ingredients together. Transfer to a large plate and shake gently to cover the whole surface with the mixture.

For the lamb I brushed some olive oil on the meat, then dredged it in the spices. I broiled them under high heat for about 5-6 minutes a side, allowing to sit before serving.

We ate our lamb with a side of sauteed kale and mushrooms.

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