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Tender, juicy lamb chops are seasoned to perfection by marinating the lamb in mojo, a traditional Latin citrus-garlic sauce. This recipe comes to us from Chef Allen Susser of Chef Allen's Restaurant, in Aventura, Florida.
1 tablespoon McCormick Gourmet™ Rosemary , lightly crushed
1 tablespoon McCormick Gourmet™ Thyme
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1 teaspoon McCormick Gourmet™ Basil, Mediterranean
1 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry red wine
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
8 rib lamb chops, about 1-inch thick
Mix seasonings in medium bowl. Add onion, orange juice, wine, lime juice and 2 tablespoons of the oil. Reserve 1/2 cup of the mojo mixture. Place lamb chops in large resealable plastic bag or glass dish. Add remaining mojo; turn to coat well.
Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade; pat dry. Discard any remaining marinade.
Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add lamb chops; cook 2 to 4 minutes per side or until desired doneness. Remove lamb chops to serving plate; keep warm. Add reserved mojo to skillet; simmer 1 minute, stirring to loosen browned bits in bottom of skillet. Serve mojo over lamb chops.
(Amount per serving)
Never thought that I would find a recipe that would make lamb taste so amazing. Instead of red wine, I actually substitute it with cranberry juice (cocktail). I double the ingredients to create a light dressing over candied-almond dried cranberry-pear arugula salad (with a side of orange rice)... a light, refreshing and wonderfully delicious combination.
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