Prep
time: 10 minutes | Cook time: 8 minutes | Serves 4
2 garlic cloves, finely minced
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
2 tablespoons water
1 teaspoon concentrated chicken broth
1 pound (454 g) shoulder lamb chops (about 4), ½ inch thick, well
trimmed of fat
Olive oil cooking spray
¾ cup plain, fat-free yogurt
1 tablespoon fresh lime juice
Salt and pepper, to taste
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
2 tablespoons water
1 teaspoon concentrated chicken broth
1 pound (454 g) shoulder lamb chops (about 4), ½ inch thick, well
trimmed of fat
Olive oil cooking spray
¾ cup plain, fat-free yogurt
1 tablespoon fresh lime juice
Salt and pepper, to taste
1. In a shallow dish, stir together garlic,
cumin, cardamom, water, and concentrated chicken broth. Dip lamb chops in
mixture, turning once to coat well. Cover with foil and marinate
at room temperature for 15 minutes.
2. Coat a large nonstick skillet with cooking
spray and heat over
medium-high heat until hot but not smoking. Reserving marinade,
remove lamb chops from marinade. Cook lamb chops for about 3
minutes on each side for medium rare. Transfer lamb to a platter and
keep warm.
medium-high heat until hot but not smoking. Reserving marinade,
remove lamb chops from marinade. Cook lamb chops for about 3
minutes on each side for medium rare. Transfer lamb to a platter and
keep warm.
3. Add yogurt and lime juice to reserved
marinade, pour into skillet, lower heat to low, and simmer for 5 minutes, or
until cooked through and slightly reduced. Add salt and pepper to
taste.
Per
Serving
calories: 191 ; fat: 8g ; protein: 25g ; carbs: 5g ; fiber: 0g ; sugar: 4g ; sodium: 123mg
calories: 191 ; fat: 8g ; protein: 25g ; carbs: 5g ; fiber: 0g ; sugar: 4g ; sodium: 123mg
