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Week of 8/31/15

Turkish-Spiced Lamb Chops
cucumber and tomato salad

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Turkish-Spiced Lamb Chops
We love the unique savory spice mix on these lamb chops that is inspired by those found at Turkish markets. Serve with a fresh salad for a simple but elegant weeknight dinner.
Tags
Grill Friendly
Proteins
Lamb, non-ground
Cuisines
Middle Eastern / North African
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206

Ingredients

Metric
Servings:
4
Turkish-Spiced Lamb Chops:
  • Allspice - 2 tsp
  • Paprika - 1/2 tsp
  • Cinnamon, ground - 1/4 tsp
  • Rack of lamb, French and trimmed - 2
  • Oil, cooking - 1 Tbsp
Cucumber and Tomato Salad with Paprika Vinaigrette:
  • Cucumbers, medium - 1 , chopped
  • Tomatoes, large - 1 , chopped
  • Paprika - 1/4 tsp
  • Vinegar, red wine - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 3 oz

Prep

  1. Make spice mix - Combine allspice, paprika (the portion for the lamb) and cinnamon. (Can be done up to 5 days ahead)
  2. Rack of lamb - Slice every other chop. Season with salt and pepper and rub outside of chops with spice mix. (Can be done up to 1 day ahead)
  3. Cucumbers / Tomatoes - Prep as directed. (Can be done up to 1 day ahead)

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Make

  1. If making lamb on grill: Preheat grill to 450F (232C) degrees, keeping two-zones of heat - one part on higher heat and another part on lower heat. Clean grates and rub with oil. Add lamb over direct heat. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 130F (54C) degrees for med-rare (2 to 3 minutes), 140F (60C) degrees for medium (4 to 6 min), and 150F (66C) degrees for well-done (6 to 8 min). Remove from grill and let rest, covered, for 5 minutes.
  2. If making lamb in oven: (Watch this video) Preheat oven to 400F (204C) degrees. Heat an oven-safe skillet over medium-high heat. Add oil and then lamb to heated oil. Sear on each side for 3 minutes and then transfer to oven, cooking for another 6 to 10 minutes in the oven, until 130F (54C) degrees for med-rare (2 to 3 minutes), 140F (60C) degrees for medium (4 to 6 min), and 150F (66C) degrees for well-done (6 to 8 min). Remove from oven and let rest, covered, for 5 minutes.
  3. Make salad dressing by combining paprika, vinegar, mustard, maple syrup and oil. Season with some salt and pepper.
  4. Toss cucumbers, tomatoes and greens with salad dressing. Serve lamb with salad on the side and enjoy!

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