Spice-Rubbed Lamb Chops (Pan Sauteed)
"I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint."
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon coarse salt
- freshly ground pepper
- 2 lamb chops, rib chops about 5 1/2 oz. each
- 2 teaspoons extra virgin olive oil
- 1 ounce arugula, about 2 cups
directions
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
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Reviews
-
Great recipe five stars all the way. <br/>I used shoulder chops and made as directed except I did break up about 1/2 tsp of rosmary needles to add to the rub mixture. <br/>I fried the first two chops 5 minutes on a side and they were done medium. The third chop, mine, I cooked 5 minutes side 1 and four on side 2. It turned out medium rare. So watch your times depending on how you like your lamb cooked.<br/>Thank you for the recipe. -
This is an excellent spice mix and the directions for cooking are spot on. I used smoked paprika and it was fine. The pan drippings were a bonus. -
I love lamb and this combiation of spices really compliments the natural flavor. Cooked them on my Griddler, 6 minutes and they were still just pink inside - Will make this spice blend again Thanks Oolala -
This tasted great and was easy to make. Thanks.
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
