Moroccan Lamb Chops
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon
2
For best results put in large resealable plastic bag
3
Add the lamb
4
Turn to coat the lamb
5
Squeeze out the air and seal the bag
6
Refrigerate for 30 minutes
7
Preheat the oven to 350 degrees F
8
Remove the lamb from the refrigerator and place in a roasting pan
9
Roast for 10 to 15 minutes (depending on temperature of meat preferred)
10
Remove from oven and preheat the broiler
11
Place 3 pear wedges on top of each piece of lamb
12
Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar
13
Serve with Fried Plantains
14
Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt Fill a deep pot halfway with oil
15
Heat the oil to 350 degrees F
16
Place plantains in hot oil and fry until golden and crisp
17
Remove to drain on a paper towel lined plate
18
Season immediately with salt