Marinated Lamb Chops
1/4 c. finely chopped fresh cilantro
2 Tbsp. finely chopped fresh flat-leaf parsley
2 Tbsp. minced onion
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
1/2 tsp. ground coriander
2 garlic cloves, minced
8 (4 oz.) lamb loin chops, trimmed
1/4 tsp. slat
1/4 tsp. freshly ground black pepper
Combine first 8 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours or overnight.
Preheat oven to 450F.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove lamb from bag, and discard marinade. Sprinkle both sides of lamb evenly with salt and black pepper. Add half of lamb to skillet, and sauté for 2 minutes or until browned. Transfer lamb, browned side up, to a broiler pan coated with cooking spray. Repeat procedure with remaining lamb. Bake lamb at 450F for 6 minutes or until desired degree of doneness.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 12.9g
Saturated fat 3.8g
Dietary fiber 0.4g