Spice-Rubbed Lamb Chops (Pan Sauteed)
photo by Bergy
- Ready In:
- 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
- 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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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.
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