Ingredients with Measurements:
- 4 lamb chops
- 1 cup of vegetable oil
- 1/2 cup of fresh lemon juice
- 1/2 cup of fresh garlic cloves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, combine the vegetable oil, lemon juice, garlic cloves, salt, black pepper, and cumin. Blend until the mixture is smooth.
3. Place the lamb chops in a baking dish and pour the toum sauce over them, making sure they are fully coated.
4. Bake the lamb chops in the preheated oven for 25-30 minutes, or until they are cooked to your desired level of doneness.
5. Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 38g
Carbohydrates: 7g
Protein: 27g
Substitutions for ingredients:
- Olive oil can be used instead of vegetable oil.
- Lime juice can be used instead of lemon juice.
- Ground cumin can be used instead of cumin seeds.
Variations:
- Chicken or beef can be used instead of lamb chops.
- Different herbs and spices can be added to the toum sauce for different flavor profiles.
Tips and tricks:
- Make sure the lamb chops are fully coated in the toum sauce for maximum flavor.
- Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lamb chops, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb chops on a platter with a garnish of fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Roasted vegetables, mashed potatoes, rice pilaf
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, couscous
Troubleshooting advice:
If the toum sauce is too thick, add a little more lemon juice or oil to thin it out.
Food safety advice:
Make sure the lamb chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Toum is a traditional Lebanese garlic sauce that is often used as a condiment or marinade for meat.
Flavor profiles:
Garlicky, tangy, savory
Serving suggestions:
Serve the lamb chops with a side of roasted vegetables and a glass of red wine for a complete meal.
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Region: Lebanese