Try this wonderful Middle Eastern influenced lamb chop recipe. Lamb is a staple ingredient in many Middle Eastern cultures. It has a distinct taste and is very versatile. You can prepare lamb in many ways such as grilling, baking, frying and in stews, just to name a few. What makes this version "Middle Eastern" is the addition of cumin. My mom prepared the lamb chops with cumin and always had about a tablespoon of the spice right on our plates so we can dip the meat in it with every bite.
You can also prepare this dish using other types of spices, especially if you do not like cumin. You can simply use salt, pepper and rosemary. This combination works really well with lamb. For this recipe, I purchased a rack of lamb just enough for two. It had a total of 8 lamb chops. Each of the chops are small, so each person can have 4. Depending on the size you purchase, the cook time will vary. Check the label for cook time suggestions.
This recipe is so quick and easy. Just brown the rack of lamb for a few minutes a side, then put in the oven for 20 minutes. That's it. So easy and simple, it can be prepared any day of the week!
You will need the following for this dish:
Recipe if pan frying: Pre-heat a grill pan. Season the lamb chops with salt, pepper, and cumin. Add the extra virgin olive oil to the pan. Grill the lamb chops about 7 minutes per side.
Recipe if baking rack of lamb: Pre-heat oven to 400 degrees F and pre-heat skillet. Season the rack of lamb with salt, pepper and rosemary. Add lamb to the skillet, and brown each side for about 4-5 minutes. Place in the oven and cook for about 20 minutes for medium rare.
This recipe was served with side of rice and sautéed cremini mushrooms with onions. You can use other sides as salad, quinoa, or vegetables.
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