PERSIAN LAMB CH OPS WITH CUCUMBER SALSA

Hands-on time: 20 minutes Total time: 1 hour Makes: 6 to 8 servings

The bold flavour of lamb can stand up to a good dose of fragrant spice coating and is a good foil for this refreshing salsa.

Lamb:

1 tbsp each ground cardamom, ground coriander and ground cumin 1 tsp salt 16 frenched lamb chops (about 1.1 kg) 5 tbsp olive oil Cucumber Salsa: 1 shallot, thinly sliced 1 tsp salt ¼ cup dried cranberries half English cucumber, seeded and diced 3 tbsp olive oil 3 tbsp chopped fresh mint 2 tbsp lemon juice ¼ tsp ground sumac

Lamb: In small bowl, stir together cardamom, coriander, cumin and salt. Brush lamb with 3 tbsp of the oil; rub all over with spice mixture. Let stand at room temperature for 30 minutes. (Make-ahead: Refrigerate overnight. Bring to room temperature before cooking.) Cucumber Salsa: Meanwhile, in bowl, sprinkle shallot with ½ tsp of the salt; let stand for 5 minutes. In microwaveable bowl, microwave cranberries with ¼ cup water on high, 45 seconds to 1 minute; let stand for 5 minutes to plump. Drain. Add cranberries, cucumber, oil, mint, lemon juice, sumac and remaining salt to shallot mixture; stir to combine. To finish: In large nonstick skillet, heat 1 tbsp of the remaining oil over mediumhigh heat; cook half the lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Transfer to cutting board; tent with foil. Wipe pan clean; repeat with remaining oil and lamb. Top with salsa and serve with a side of steamed couscous.

PER EACH OF 8 SERVINGS: about 353 cal, 19 g pro, 28 g total fat (8 g sat. fat), 6 g carb (1 g dietary fibre, 3 g sugar), 48 mg chol, 645 mg sodium, 307 mg potassium. % RDI: 4% calcium, 16% iron, 2% vit A, 5% vit C, 8% folate.