Roasted Moroccan Lamb Chops

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Lamb chops make for an elegant dish that is surprisingly simple to prepare.  In about half an hour you can plate an impressive meal that is quick, easy and most importantly delicious.

For this recipe you will need: Roasted Moroccan Lamb Chops

Preheat oven to 350° There are two different types of lamb chops that you can use when making this dish. I chose to use  lamb loin chops.  Lamb loin chops may look like mini porterhouse steaks and are the tenderest meat from the lamb. You may also use lamb rib chops.  Rib chops tend to have a little more fat content than the loin yet they are still very tender.  The fat content does lead to added flavor so don’t count this cut out.  You will want to roll the lamb chop in the Moroccan Seasoning  and make sure that it is entirely covered in  the blend. Place the chops in a foil covered roasting pan and place in a preheated oven for 25 minutes, turning once after 15 minutes.  I cooked my one inch thick chops according to the specifications above and they turned out a perfect medium as I prefer.  Note:  Lamb cooks quickly - don't hesitate to remove the lamb from the oven a little early if you prefer it medium rare. If you are using a meat thermometer then you will want to cook the lamb until the center has reached 140° for medium-rare or 150° for medium.  Don’t forget that the chop temperature will raise 3-5° after it is removed from the oven. I served the lamb chops as soon as they were out of the oven alongside an arugula, baby zucchini and parmesan salad.  Lightly sautéed green beans or asparagus would also be a quick fix and good accompaniment to this dish.  Best,                 Victoria