Spice-Rubbed Lamb Chops (Pan Sauteed) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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:
1. Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
2. Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
3. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
4. Add chops and reduce heat to medium.
5. Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
6. Transfer each chop to a serving plate.
7. Divide arugula between plates and drizzle with the remaining teaspoons of oil.
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