Cumin-Dusted Lamb Chop

I'm always on the hunt for easy tricks to make a weeknight meal more interesting. Grilled lamb chops are flavorful on their own, but dusting them with cumin and turmeric deepened the flavors and made them just a little more special, without adding to the overall prep and cooking time. Next time, I would serve them with a yogurt sauce (with mint and/or cucumber), but the chops were plenty juicy on their own. Sky whipped up some fluffy mashed sweet potatoes to round out the meal.

Makes two servings
Total time to cook: 12 minutes

Two lamb chops (bone-in)
Kosher salt (approx. 1/4 tsp)
Pepper (approx. 1/4 tsp)
2 tbsp olive oil
1/4 tsp turmeric
1/4 tsp cumin

- Heat a grill pan over high heat.
- Season the chops on both sides with the salt and pepper. Rub down with the olive oil, about one tablespoon per chop, making sure the salt and pepper are spread out evenly. 
- When the pan is hot, dust both sides of the chops with the cumin and turmeric.
- Grill each side for about four minutes, for medium-rare.
- Let the chops rest on a plate for about a minute before serving.

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