Tex-Mex lamb chops and quick corn salad
To add a sunny, spicy touch to your menu, try these Tex-Mex lamb chops. The Quebec-grown meat is marinated in a blend of lime juice, honey, garlic, and mildly hot smoky spices, then quickly grilled to seal in all its juices.
Ingredients
- 15 ml (1 tbsp) of lime juice
- 15 ml (1 tbsp) of honey
- 15 ml (1 tbsp) chopped garlic
- 5 ml (1 tsp) sweet smoked paprika
- 5 ml (1 tsp) chili powder
- 2.5 ml (1/2 tsp) of cumin
- Salt and pepper to taste
- 8 bone-in lamb chops from Quebec, approximately 100g each
- 15 ml (1 tbsp) of canola oil
For the corn salad:
- 375 ml (1 1/2 cups) of corn kernels
- 30 ml (2 tbsp) chopped fresh coriander
- 15 ml (1 tbsp) of olive oil
- 15 ml (1 tbsp) of lime juice
- 1 red bell pepper, diced
- 1/2 small chopped red onion
- Salt and pepper to taste
Steps
- In a large bowl, combine the lime juice, honey, garlic, smoked paprika, chili powder, and cumin. Season with salt and pepper. Add the lamb chops and turn them a few times to coat them well in the marinade. Let them marinate for 10 minutes at room temperature.
- In a bowl, mix the ingredients for the corn salad. Refrigerate.
- When ready to cook, heat the oil over medium heat in a large skillet. Cook the chops for 3 to 4 minutes per side, until the internal temperature of the meat reaches 58°C (136°F) on a meat thermometer, for medium-rare.
- Remove the chops from the pan. Cover loosely with aluminum foil and let rest for 5 minutes before serving.
- Serve the chops with the corn salad.
