RECIPE: Middle Eastern Spiced Lamb with Parsley and White Bean Salad

With nods to the Middle East, a spice blend including garlic, onion, cinnamon, cumin and chili round out the flavour of lamb loin chops. Paired with a light and zesty parsley and white bean salad, this dish is something a little different that you can enjoy all year. Flavourful, but not too heavy.

Ingredients for one Person

For Lamb

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground cumin

1/4 tsp. cinnamon

1/4 tsp. chili powder

1/4 tsp. salt

1 pinch of pepper

1 pinch of sugar for the lamb

2 lamb loin chops

1/2 tbsp. olive oil for lamb chop

For Salad:

1/2 bunch parsley, finely chopped

7 oz. white beans

1 scallion, chopped

1 garlic clove, minced

1 tbsp. olive oil for salad

Juice of 1/2 lemon

1/4 tsp. cumin, ground

1/4 tsp. fine sea salt

Pepper to taste

Kitchen equipment needed:

Large bowl for mixing salad

Medium-large skillet for lamb

Tin-foil for lamb to rest

Wine pairing suggestion:

The spices of the lamb go well with a fruitier, not too heavy red. Think a Petite Syrah or a Cabernet Sauvignon.

Preparation

Put all the spices for the lamb, except the sugar, together in a bowl. Blend them together and then sprinkle over the lamb. Take a pinch of sugar and sprinkle over the lamb; this will help caramelize the surface.  Set aside.

Chop the parsley by first taking the leaves off the stems, if you get some of the tops of the stems that is OK.. Then gather the leaves together in a bundle and chop the parsley until the peices are about 1/4-1/2 inch

Chop the scallion and mince the garlic.

Cooking Instuctions

Make the salad by combining the parsley, scallion, garlic and beans in a bowl large enough to toss the ingredients. Add the cumin and blend. Then add the olive oil and lemon juice. Again, blend and taste. If you like it with more lemon and/or olive oil, add some more. Add the pepper and salt, a little at a time, tasting in-between. When it is to your liking, set aside.

Place the skillet over medium-high heat and add the oil.

When the oil is hot, but not smoking, place the lamb in the skillet and turn the heat to medium. Cook for about 4-5 minutes on each side. Take them out, place on a plate and cover with tin-foil. Let them rest for about 2-3 minutes.

Plate and enjoy!