Wednesday, December 9, 2015

Moroccan Spiced Lamb

Holiday Spices with a twist? You got it ! 

Pack a punch of flavor without a ton of prep with this recipe

Lamb Loin Chops (1-2 per person depending on size)
Moroccan Spice Blend
Olive Oil
Salt & Pepper
Red Cabbage (Shredded)
Brussel Sprouts (Shredded)

Moroccan Spice Blend: 

1/2 c Yogurt
1 tsp Honey
2 tbsp Apple Cider Vinegar
1 drizzle of olive oil
pinch of Nutmeg
Salt & Pepper to taste


Preheat pan or plancha if cooking indoors, or grill if it's warm enough outside where you are! Start by seasoning the meat with salt and pepper, drizzle with olive oil and rub spice blend on all sides until well coated. 

Prepare dressing in large bowl, whisking until all ingredients are blended, add shredded cabbage and brussel sprouts, toss until coated

Once the pan is nice and hot, add lamb and don't fuss with it until it is nice and seared (about 4-5 minutes per side depending on how thick it is)

Be sure to sear on top, bottom, then sides. Once the meat starts to firm up around the edges, but still kinda squishy in the middle it is about medium rare which is when I would take it off the heat, cover in foil on cutting board, and let rest 5-10 minutes before serving / cutting into it. The resting time will continue the cooking process a bit more, and lamb can be tough if overcooked. 

Plate with salad and garnish with pistachios

ehhh Voila! 

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