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Bon Appétit

Moroccan-Style Lamb Chops

3.9

(9)

Roast some cherry tomatoes and eggplant cubes alongside the lamb, and perk up instant couscous with fresh herbs for an easy addition. To complete the dinner, top poached or canned apricot halves with vanilla yogurt and chopped pistachios.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

2 1/2-inch-thick slices crustless French bread (each about 3x5 inches)
2 teaspoons minced garlic
2 teaspoons grated orange peel
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoons olive oil
6 3/4-inch-thick lamb rib chops

Preparation

  1. Step 1

    Preheat oven to 500°F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin and cayenne pepper. Drizzle in olive oil and blend until crumbs are evenly moistened. Transfer crumb mixture to plate. Sprinkle lamb chops with salt. Dip both sides of lamb chops into crumb mixture, pressing all crumbs into lamb. Arrange lamb chops on small baking sheet.

    Step 2

    Bake lamb chops until crumb coating is golden and lamb is cooked to desired doneness, about 12 minutes for medium-rare. Serve immediately.

TagsMoroccanNorth AfricanAfricanLamb ChopLambMeatOrangeCitrusFruitMainDinnerDairy FreeNut FreeEasyQuickWeeknight MealsOven BakeFood ProcessorBon Appétit
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