Dinner: Merguez-Spiced Colorado Lamb

This recipe includes superfoods such as:

Cinnamon

Health benefits of Merguez-Spiced Colorado Lamb

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 teaspoon sweet smoked Spanish paprika
1 teaspoon ground cumin
1 teaspoon ground fennel
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
Six 5-ounce lamb loin chops
1/4 cup extra-virgin olive oil
Kosher salt
4 garlic cloves, minced
2 tablespoons sherry
Pepper
Parsley, for garnish

Instructions

In a small bowl, combine all of the spices. Set aside 2 teaspoons of the spice mixture for the pan sauce. Rub the lamb chops with the remaining spice mixture. Let stand at room temperature for 15 minutes.
In a large cast-iron skillet, heat 2 tablespoons of the oil. Season the lamb with salt and cook over moderate heat until golden and an instant-read thermometer inserted in the center registers 125 °, 3 to 4 minutes per side. Transfer to plates; let rest for 5 minutes.
Meanwhile, pour off all but 1 tablespoon of oil from the skillet. Add the garlic and cook over low heat, stirring, for 1 minute. Add the reserved 2 teaspoons of the spice mixture and cook, stirring, 1 minute. Add the sherry and whisk in the remaining 2 tablespoons of oil. Season the sauce with salt and pepper and spoon over the lamb. Garnish with parsley.

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