Happy Monday AeroGardeners! Hope everyone had a wonderful Christmas! Time to start thinking about what to cook to for dinner while bringing in the New Year. Try out these Mint and Cumin-Spiced Lamb Chops. Courtesy of Epicurious.com
MINT AND CUMIN-SPICED LAMB CHOPS
Happy Monday AeroGardeners
YIELD: Makes 8 servings
2 medium onions, peeled, quartered
1 cup fresh cilantro leaves with tender stems
1 cup fresh flat-leaf parsley leaves with tender stems
1 cup fresh mint leaves
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons allspice
1 teaspoon crushed red pepper flakes
1 teaspoon ras-el-hanout or garam masala
24 untrimmed lamb rib chops (about 5 pounds)
Vegetable oil (for grilling)
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.