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Spiced Lamb Chops

Makes 4 servings

Notes: Accompany these pungent cumin- and coriander-spiced lamb chops -- two per serving -- with couscous flavored with grated lemon peel and cooked carrots.

Spiced Lamb Chops

James Carrier
 1 1/2 tablespoons ground toasted cumin seeds
 1 1/2 tablespoons ground toasted coriander seeds
 8 lamb loin chops (each 1 to 1 1/4 in. thick and about 4 oz.), fat trimmed
  Salt and fresh-ground black pepper
 1 tablespoon olive oil
Step 1

In a small bowl, mix cumin and coriander.

Step 2

Rinse lamb and pat dry. Sprinkle chops generously on both sides with salt and pepper, then coat both sides with spice mixture, patting so it adheres.

Step 3

Pour olive oil into a 12-inch ovenproof frying pan over medium-high heat. When hot, set lamb chops slightly apart in pan; cook, turning once, until well browned on both sides, 3 to 4 minutes total (take care not to scorch spices).

Step 4

Transfer pan to a 325° regular or convection oven and bake until an instant-read thermometer inserted horizontally into center of lamb reaches 125° for rare, 7 to 8 minutes, or 135° for medium-rare, 9 to 10 minutes.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 284Calories from Fat 44
% Daily Value *
Total Fat 14g22%

Saturated Fat 4g20%
Cholesterol 111mg37%
Sodium 119mg5%
Total Carbohydrate 2g1%

Dietary Fiber 1g4%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.