One of my absolute favorite meals to eat anytime is lamb chops! My girls love watching me make the delicious chops, but they love eating them even more.
—NAREMAN DIETZ BEVERLY HILLS, MI
PREP: 15 MIN. + CHILLING • BAKE: 5 MIN. • MAKES: 2 SERVINGS
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons pepper
1 1/4 teaspoons ground cumin
1 1/4 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 lamb rib chops
1 tablespoon olive oil
1. Mix first nine ingredients; spread over chops. Refrigerate, covered, overnight.
2. Preheat the oven to 450°. In an ovenproof skillet, heat the oil over medium-high heat; brown chops, about 2 minutes per side. Transfer chops to oven; roast until desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 3-4 minutes.
Per 2 lamb chops: 290 cal., 17g fat (4g sat. fat), 90mg chol., 620mg sod., 5g carb. (1g sugars, 2g fiber), 29g pro.
Diabetic Exchanges: 4 lean meat, 1 1/2 fat.