1 (1 1/2 pound) rack of lamb (8 ribs, trimmed)
1 Tbs. low-fat mayonaise
1/2 tsp. Ass Kickin' Mustard
1/2 tsp. fresh lemon juice
1 tsp. Big Dave's Garlic Blaster
1/2 tsp salt
1/4 tsp. ground cumin
1/4 tsp. Los Chileros de Nuevo Mexico Mexican Oregano
Preheat broiler. Spray a broiler pan with olive oil or non-stick spray.
To make the sauce, combine the mayonaise, mustard, lemon juice and Garlic Blaster in a small bowl and set aside.
Combine salt, cumin and oregano. Cut the lamb between ribs into 8 chops and sprinkle both sides of each with the salt mixture.
Place the chops on broiler pan and broil, 5 inches from heat, until medium (thermometer should read 145 F). This should only
take a couple of minutes on each side.
Transfer to a serving platter and top each chop with a dollop of sauce (1/2 tsp.).
Serve immediately.
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