OK, so I call them Spicy Lamb Chops, but they are not hot. They just have lots of flavor spices. I love the loin chops, because there is more meat. And they are just better. Befriend your butcher. Ask him to cut 6 lamb chops that are about 1 1/2" thick.
Mix together 1 tsp of smoked paprika, 1 tsp of cumin, 1 tsp of ground fennel, 1/2 tsp of ground coriander, 1/2 tsp cinnamon, 1/2 ground allspice, and 1/4 tsp cayenne pepper, and separate this mixture into 2 bowls. Rub the spice mixture from one bowl onto both sides of the lamb, and let it sit for about 1 hour. I would let that sit at room temperature. It is always easier to cook meat when it is at room temperature. In a skillet, heat 2 TBS of vegetable oil to a medium high heat. Season the lamp chops with salt and pepper and add to the hot skillet. Cook the lamp chops for about 3 minutes per side for medium rare, and then remove them from the pan and set them aside.
Turn the heat down to low, and when it cools down add 2 tsp of minced garlic and cook for about 1 minute. I have become a huge fan of the jar of already minced garlic. It has changed my life for the better. Who wants to peel all of that garlic and mince it? I bet you were wondering what you were going to do with the other bowl of spices. You are going to add it to the skillet with the garlic and stir for about a minute. Add 1/4 cup of cooking sherry and 2 more TBS of oil. Season this mixture with salt and pepper and pour over your lamb chops. Have a glass of wine and enjoy!!!
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