Herb Crusted Lamb Chops Recipe

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Herb Crusted Lamb Chops Ingredients

4 loin lamb chops, 1 thick
1 tbsp whole cumin seeds
3 garlic cloves, minced
1 tbsp lemon rind, grated
1 tbsp lemon juice
2 tbsp orange juice
1/4 cup chopped lemon basil or
1/3 cup chopped green basil
2 tbsp olive oil

GARNISH

1 lemon, sliced
4 fresh basil sprigs

A Recipe for
Herb Crusted Lamb Chops

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

This Recipe for Herb Crusted Lamb Chops is one of thousands in the Recipes-to-go Barbecue Cookbook.

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Herb Crusted Lamb Chops Recipe
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This is a recipe for Herb Crusted Lamb Chops from the recipe cookbook of Recipes-to-go (Barbecue)

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Herb Crusted Lamb Chops

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Herb Crusted Lamb Chops Directions

Trim and remove excess fat and lightly salt lamb chops.

Toast cumin seeds in a dry skillet over medium heat, shaking the pan
frequently, just until they become golden and fragrant. Grind them in
a spice mill or crush with a mortar and pestle.

In a shallow Pyrex dish or pie plate, combine cumin with garlic,
lemon rind and juice, orange juice, and basil and oil, mixing well.
Add the lamb chops, pressing the herb and spice mixture onto both
sides of the meat.

Marinate at room temperature for several hours or overnight in the
refrigerator. Barbecue chops over charcoal, basting occasionally with
marinade. Serve garnished with fresh lemon slices and green basil
sprigs.

From 1994 "Shepherd's Garden Seeds Catalog." Pg. 59. Typed for you by
Cathy Harned.

Serves: 4

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Herb Crusted Lamb Chops Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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