Makes: 8 servings
Serving Size: 2 oz meat (without bone), 1/2 cup tomatoes
Calories: 150
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Refrigeration Time: 2 to 24 hours
Ingredients:
- 1 Tbsp. finely minced garlic
- 1 tsp. no-salt-added lemon pepper
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 3/4 tsp. kosher salt, divided
- 8 lamb rib chops, trimmed of excess fat
- 40 oz. grape tomatoes
- Olive oil spray
- 4 Tbsp. finely chopped fresh herbs
- 1/4 tsp. freshly ground black pepper
Directions:
- Combine the garlic, lemon pepper, cumin, coriander, and 1/4 tsp of the salt.
- Rub the garlic mixture over the chops. Place the chops on a plate, cover, and refrigerate for 2 hours or up to 24 hours.
- Preheat an oven broiler with the rack set 6 inches from the heat source. Line a broiler pan with foil.
- Add the chops to the pan and broil for 3 to 4 minutes per side, or until desired doneness.
- Remove the chops from the oven and tent with foil to keep warm. Place the tomatoes in the pan.
- Use 16 short sprays of the olive oil cooking spray to coat as much of the tomatoes as possible.
- Combine the herbs, 1/2 tsp of the salt and the pepper and sprinkle over the tomatoes.
- Broil the tomatoes until rosy red and soft, about 6 minutes.
- Serve the lamb chops with the tomatoes.
Note: Tender bone-in lamb chops broil quickly, so cook these last and bring them to the table while still sizzling.
Source: Recipe by Robyn Webb
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