Recipe information
Yield
serves 2
Ingredients
1
teaspoon dried thyme
1
/2 teaspoon ground cumin
1
/2 teaspoon ground coriander
1
/4 teaspoon paprika
1
/2 teaspoon coarse salt
Freshly ground pepper
2
lamb rib chops (about 5 1/2 ounces each)
2
teaspoons extra-virgin olive oil
1
ounce arugula (about 2 cups)
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Preparation
Step 1
Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
Step 2
Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 175
Step 5
Fat: 12g
Step 6
Cholesterol: 48mg
Step 7
Carbohydrate: 1g
Step 8
Sodium: 330mg
Step 9
Protein: 15g
Step 10
Fiber: 1g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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