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Spice-Rubbed Lamb Chops Recipe

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This recipe for Spice-Rubbed Lamb Chops, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Sunday, January 11, 2009


1 tsp. shredded orange peel
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/8 tsp. salt
8 lamb rib chops, cut 1 inch thick (1 3/4 lb. total), frenched, if desired
2 tsp. olive oil
1 medium carrot, halved lengthwise and sliced
1/2 c. chopped onion
1/2 c. water
1-14.5 oz. can diced tomatoes
3/4 c. canned chickpeas (garbanzo beans), rinsed and drained
1/2 c. whole-wheat couscous
1/4 c. snipped fresh Italian (flat-leaf) parsley
Orange wedges

In bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook 9-11 minutes for medium, turning halfway through. Remove from skillet. Keep warm. Add carrot and onion to skillet; cook and stir 3 minutes. Slowly add water, undrained tomatoes, and chickpeas. Bring to boiling. Stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges.

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