Adobo…originally thought of as a way to preserve meat, the traditional blend consisted of paprika, oregano, salt, garlic and vinegar. It’s said to have originated in Iberia and was commonly used in Spanish and Portuguese cooking before following the ships of discovery west.
Today, we have wet adobo, most commonly associated with chipotle peppers, and dry adobo, here used as a rub. And what a rub it is.
Adodo-Crusted Lamb Loin Chops
1T fennel seed
1T cumin seed
2t coriander seed
1/2t dried rosemary
2t cracked black pepper
1/2t kosher salt
2t minced garlic
2t dried oregano
1/2t dried thyme
2t lime zest
8 lamb loin chops, 1″ thick
4T olive oil
In a dry skillet, toast the fennel, cumin, coriander, rosemary and pepper for a few minutes until they’re aromatic. Set aside and let cool, then coarsely grind in a spice/coffee grinder or blender.
Stir in the salt, garlic, oregano, thyme and lime zest.
Rub both sides of each chop with about a tablespoon of the spice mix then cover and let stand for at least one hour.
Preheat your oven to 400F.
Heat two large oven-proof skillets over medium high heat. Add 2T olive oil to each and bring just to the smoking point (what my culinary school teacher would call “get it rippin’ hot”). Place 4 chops in each hot pan and sear for 5 minutes; turn and sear the second side 2 minutes. Place both pans into the oven and cook for 5-10 minutes until the lamb is cooked to your liking. Remove from pans to cutting board, let rest 3-5 minutes, serve.
Don’t expect leftovers.
Cal: 316, fat: 22g, protein: 25g, carbs: 4g, fiber: 2g
Recipe, courtesy diabeticgourmet.com
Kent McDonald is a Certified Personal Chef, living and working Phoenix, AZ. (c) All Rights Reserved, 2013.