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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 2 servings |
||
| Calories 551 | ||
| Calories from Fat 475 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.9g | 81% | |
| Saturated Fat 15.0g | 74% | |
| Monounsaturated Fat 30.3g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 59mg | 2% | |
| Potassium 332mg | 9% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.9g | ||
| Protein 16.3g | 32% | |
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Ingredients
- 2 large lamb chops, big ones or 6 small lamb cutlets
Marinade
- 1 lemon, juice and zest of
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 4 tablespoons olive oil
- 3 tablespoons parsley, chopped
- salt and pepper
Directions
1
Combine ingredients for marinade in a bowl.2
Coat lamb chops with mixture and set aside for at least one hour.3
Cook chops to desired doneness, on either grill, panfry or BBQ, even oven.4
Serve these with a jacket potato and some salad for a yummy, simple, comforting meal.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Evie*
On May 4, 2007
I baked these in the oven and they came out great, wonderful flavours and easy to put together. Thanks for sharing.
From: sugarpea
On Jun 24, 2005
Grilled these after marinating for 4 hours. I used the full amount of paprika and didn't find it too much at all. I might try adding some grated onion next time.
From: Barb Gertz
On Mar 25, 2004
Very good, I only used 1 teaspoon of the sweet paprika as I wanted to make sure thet weren't to spicey other than that I made them just like the recipe said, and panfryed them very slow. Nice and tender.
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