Recipe by Craig Nanango
"The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great."
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chopped fresh cilantro
chopped fresh parsley
chopped fresh mint
chopped Moroccan preserved lemon
ground black pepper to taste
1 (7 bone)
rack of lamb, trimmed and frenched
slivered kalamata olives
red bell pepper, thinly sliced
Excellent. This recipe is incredible. It's hard to find lemon preserve, so you can always make your own like I did! Mmm!
I could not find a rack of lamb so I used some lamb chops and adapted this recipe for pan frying. Was looking for ways to utilize the Preserved Lemons I've made. This is an excellent way! The lemon and garlic truly accent the lamb and gave it a very exotic flavor. Even hubby, who is not always crazy about lamb, thought it was bone-sucking good! I'm going to try it with a venison backstrap as well...since a deer is little more than a suped up sheep. Great idea!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Chops with Preserved Lemon (Moroccan Style)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 315
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