Ingredients with Measurements:
- 4 lamb chops
- 2 teaspoons of Oxo beef bouillon powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the Oxo beef bouillon powder, cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture onto both sides of the lamb chops.
4. Drizzle the olive oil over the lamb chops and rub it in.
5. Place the lamb chops on the grill or grill pan and cook for 3-4 minutes on each side for medium-rare, or until the internal temperature reaches 145°F.
6. Remove the lamb chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Each serving contains approximately:
- 280 calories
- 22g protein
- 1g carbohydrates
- 21g fat
- 7g saturated fat
- 90mg cholesterol
- 500mg sodium
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Oxo beef bouillon powder can be substituted with any beef bouillon powder or beef broth.
Variations:
- Add a tablespoon of honey to the spice mixture for a sweet and spicy flavor.
- Substitute the cumin and coriander with curry powder for an Indian-inspired flavor.
- Use fresh garlic and onion instead of the powder for a stronger flavor.
Tips and tricks:
- Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb chops are cooked to your desired level of doneness.
- For a smoky flavor, add a teaspoon of liquid smoke to the spice mixture.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb chops in the microwave or oven until heated through.
Presentation ideas:
Arrange the lamb chops on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- A side salad with a vinaigrette dressing.
- Garlic mashed potatoes.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- A side salad with a vinaigrette dressing.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the lamb chops are sticking to the grill or grill pan, brush them with a little bit of oil before cooking.
- If the lamb chops are overcooked, they will be tough and dry. Use a meat thermometer to ensure they are cooked to the correct temperature.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the lamb chops are cooked to a safe temperature of 145°F.
Food history:
The use of Oxo beef bouillon powder in this recipe adds a rich, savory flavor to the lamb chops. Oxo was first introduced in the UK in 1910 and has since become a popular ingredient in many dishes.
Flavor profiles:
The Oxo-spiced lamb chops have a savory, slightly salty flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the lamb chops with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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