Lamb Chops with Moroccan Salad

By GratefulSea

Ingredients

• 8 rib or loin lamb chops
• 1/2 tsp ground cumin
• 1/2 tsp coriander
• 1/2 tsp pumpkin pie spice
• 1 tsp garlic paste
• 2 Tablespoons olive oil
• 1 15-oz can of chickpeas
• 1 cup diced tomatoes
• 1/2 cup sliced red onion
• 1/2 cup crumbled feta cheese
• a handful of fresh mint leaves
• 3 Tablespoons olive oil
• 2 Tablespoons fresh lemon juice
• Freshly ground pepper to taste

Details

Servings 4
Adapted from redbookmag.com

Preparation

Step 1

In a small bowl, mix 1/2 tsp each ground cumin, coriander, and pumpkin pie spice, with 1 tsp garlic paste.

Rub the mixture over lamb chops, then cook in a large skillet, with 2 Tblsp olive oil, over medium-high heat, for 3 to 4 minutes per side (for medium rare). If using an electric (indoor) grill, 15-20 minutes per side

Serve on a salad of chickpeas tossed with chopped tomatoes, red onion, and feta, with a handful of fresh mint leaves, dressed in 3 Tblsp of olive oil, 2 Tblsp fresh lemon juice, and freshly ground pepper to taste.

(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)