4 Serves
40 Mins
Pat the lamb loin chops dry with paper towels and season them generously on all sides with salt and black pepper.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Rub the lamb loin chops with the Ras el Hanout spice blend, ensuring an even coating on all surfaces.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the lamb loin chops in the hot skillet and sear for 4-5 minutes per side, or until they reach your desired level of doneness.
Remove the lamb loin chops from the pan and let them rest for 5 minutes before serving hot.
20
g31
g22
g
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Turkish