Mexican-Style Lamb Chops
To cook to a medium level of doneness, remove the lamb when its internal temperature reaches 155°F and let stand for 5 minutes before serving.
Preparation time: 5 minutes
Cooking time: 10–12 minutes
INGREDIENTS | SERVES 4
- 8 lamb sirloin or rib chops
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder, or to taste
- Simple Salsa Verde
Preheat the broiler on high heat. Spray the broiling rack with nonstick cooking spray.
Trim most of the fat from the lamb chops. In a small bowl, combine the olive oil, ground cumin, and chili powder.
Place the lamb chops on the broiling rack and brush with half the olive oil mixture. Place the rack 3 inches from the heat source.
Broil the lamb chops for 8 to 10 minutes, until they are cooked to the desired level of doneness, turning halfway through and brushing with the remainder of the olive oil mixture
To serve, spoon the Salsa Verde on the lamb chops.
Salsa ingredients can be prepared up to one day ahead of time. Be sure to store the salsa in a sealed container in the refrigerator. Unfortunately, the tomato content in salsa doesn't let it freeze very well.