Spice Rubbed Lamb Chops Recipes

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)

Steps:

• 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.

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
• Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

LAMB CHOPS WITH MOROCCAN SPICES

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.

SPICE-RUBBED LAMB CHOPS WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450°F. and lightly oil a baking pan.
• Arrange tomatoes in one layer in prepared pan and brush with 1 teaspoon oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm.
• Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.
• In a 9-inch heavy non-stick skillet heat remaining 2 teaspoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to 2 plates and serve with roasted tomatoes.

MOROCCAN RUB LAMB CHOPS

Steps:

• Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

SPICE-RUBBED LAMB CHOPS

Steps:

• Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
• Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.
• (Per serving)
• Calories: 175
• Fat: 12g
• Cholesterol: 48mg
• Carbohydrate: 1g
• Sodium: 330mg
• Protein: 15g
• Fiber: 1g

SPICE RUBBED LAMB CHOPS HOISIN AND WITH GRILLED BOK CHOY SALAD

Steps:

• For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops.
• Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill.
• For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.
• For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
• Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.