Yield: 8 Servings
|1 teaspoon||Ground cumin|
|1 teaspoon||Hungarian sweet paprika|
|1 teaspoon||Ground coriander|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground red pepper|
|2 \N||1- 1/2 pound French- cut lean racks of lamb; 8 ribs each|
|\N \N||Vegetable cooking spray|
|4 cups||Cooked couscous|
From: "Linda Shapiro ...Naples FL" <lss@...> 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: 9⅘ g JEWISH-FOOD digest 260
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .