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.
15m
PREP TIME
12m
COOK TIME
195
CALORIES
13
INGREDIENTS
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.
15m
PREP TIME
12m
COOK TIME
195
CALORIES
13
INGREDIENTS
Ingredients 4 Servings
- 1 tablespoon McCormick Gourmet™ Organic Rosemary, lightly crushed
- 1 tablespoon McCormick Gourmet™ Organic Thyme Leaves
- 1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 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
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Substitutions available
- loin lamb chops, about 1-inch thick
INSTRUCTIONS
- 1 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
- 2 Refrigerate 1 hour or longer for extra flavor. Remove lamb from marinade; pat dry. Discard any remaining marinade
- 3 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
NUTRITION INFORMATION
(per Serving)
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