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Lamb Chops


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

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  • 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


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget


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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