Lamb Chops
By Tee's
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 Picture
Ingredients
- 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
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Mix cumin and coriander in a small bowl.
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 (be careful 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.
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.
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