Baked Lamb Chops: Full of Flavor

Lamb is a rich food that tastes great with the falfal crops of butternut squash and pumpkin; it is spring favorite around the Easter season.

Lamb is an excellent source ofvitamin B-12, vitamin B-6, zinc, and iron, all of which are important inbuilding a healthy brain and in improving your general health. One addedbenefit of lamb is that sheep in the United States tend to graze on grass. Theyare "grass fed" as a result and their fat is higher than it would beotherwise in the beneficial Omega 3 fatty acid, a fat that may fight depressionand heart disease. Lamb is an exceptionally nutritional meat and it is fairlysimple to prepare.

For best flavor, we recommend baking or grilling your lamb. For a long, slowcook and tender dinner, we recommend this baked lamb chops recipe. In thisrecipe you will use a spicy garlic rub to add flavor to the lamb. You will cookthis lamb for several hours, so do plan to be home. Consider cooking extra andpreserving some in your freezer. (If you do freeze some, bag each cooked lambchop separately for the freezer and you will be thanking yourself in the nearfuture for this measure.)

Serves 4

Ingredients:
8 lamb chops (2 per person)

For the rub:
6 cloves garlic, finely minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon black pepper
2 teaspoons paprika
teaspoon cayenne
1 cube of softened butter
2 teaspoons sea salt

Steps

1. Place the chops in a large baking container with at least inch sides.There will be some oil released and you do not want it released onto the floorof your oven.

2. Thoroughly mix together all the ingredients of the rub and rub onto bothsides of the chops. Use all the rub, even though it seems extravagant. It isextravagant! Wait till you taste these fine chops!

3. Bake at 400 for about ten minutes, then turn the oven down to 300Fahrenheit. Bake for 90 minutes to 2 hours. The meat should be falling of thebones.

Serve your lamb hot with a vegetable and rice, quinoa, or bulgur. The graindish will absorb the wonderful juices from the lamb.

Variations

a. Use the same kind of rub for any type of lamb roast. Be generous with therub. A large roast could take as long as three hours to reach thefall-from-the-bones state. But, the wait is worth it.