Recipe - Moroccan Lamb Chops

1 teaspoon Ground cumin
1 teaspoon Hungarian sweet paprika
1 teaspoon Ground coriander
One half teaspoon Salt
One fourth teaspoon Ground cloves
One fourth teaspoon Ground red pepper
2 1 One half pound French cut
lean racks of lamb; 8 ribs
each
Vegetable cooking spray
4 cup Cooked couscous

From: "Linda Shapiro ...Naples FL" lss@coconet.com

Date: Wed, 17 Jul 1996 10:08:14 0400
Recipe By: Cooking Light Magazine June 1996 p. 136

OVEN: 425

Combine the cumin and next 5 ingredients (cumin through red pepper) in a
small bowl; stir well. Rub lamb with spice mixture, and let stand 5
minutes.

Place lamb on a broiler pan coated with cooking spray. Bake at 425 degrees
for 25 minutes or til reaches desired degree of doneness.

Let lamb stand 10 minutes before slicing. Serve with couscous.

CALORIES: 267 (33% from fat) PROTEIN: 23.4g FAT: 9.8 g

JEWISHFOOD digest 260

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.