This a yummy summer change up for the indoor and outdoor barbecue menu where you don't mind picking up the chop by bone and nibbling on it
- 1 1/2 tablespoons ground toasted cumin seeds
- 1 1/2 tablespoons ground toasted coriander seeds
- 8 lamb loin chops
- fat trimmed
- Salt and fresh-ground black pepper
- 1 tablespoon olive oil
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Mix cumin and coriander in a small bowl.
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.
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 (be careful not to scorch spices).
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.
Serve with either rice, vegetables or mint sauce.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.