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
Servings: 4
Ingredients
- 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
