High Mesa Corn With Lamb

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 1 teaspoon lime juice
• 1/2 teaspoon lime zest
• 1 tablespoon mazola corn oil
• 2 large red bell peppers, diced
• 1 (10 ounce) package frozen whole kernel corn
• 2 tablespoons flour
• 1 1/2 teaspoons spice islands chili powder
• 1/2 teaspoon spice islands cayenne pepper
• 1/4 teaspoon salt
• 2 lbs boneless butterfly lamb chops
• 2 tablespoons mazola corn oil
• 1 teaspoon spice islands cilantro

Recipe

• 1 combine sour cream, lime juice and lime peel in a small bowl; set aside.
• 2 heat 1 tablespoon oil in large skillet over high heat. cook and stir bell peppers 6 to 8 minutes or until tender and slightly blackened. stir in corn; cover and cook 2 minutes. transfer to platter; keep warm.
• 3 combine flour, chili powder, cayenne pepper and salt in a shallow plate. lightly coat both sides of lamb in flour mixture. heat 2 tablespoons oil in skillet over medium-high heat. add lamb and cook 10 to 12 minutes or until no longer pink in center, turning once halfway though cooking. arrange lamb on corn mixture; drizzle with lime sour cream. sprinkle with cilantro.
• 4 recipe note: to broil lamb chops, season as above excluding the flour. broil 4 inches from heating element for 8 to 10 minutes, turning halfway though cooking.