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Cumin and rosemary make deeply flavored lamb chops

By J.M. Hirsch
Associated Press
Posted: Wednesday, Nov. 04, 2009

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  • Toasted Cumin And Rosemary Rubbed Lamb Chops
    2 tablespoons cumin seeds

    1 teaspoon kosher salt

    1/4 teaspoon whole peppercorns

    2 sprigs fresh rosemary, leaves only, finely minced

    8 lamb chops

    2 tablespoons vegetable or canola oil, divided

    COMBINE cumin seeds, salt and peppercorns in a small, dry skillet over medium-low. Toast, stirring constantly, until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder. Pound or grind to a coarse powder. Mix the cumin mixture and the minced rosemary well in a small bowl, then set aside.

    USE paper towels to pat dry the lamb chops. Rub a bit of the cumin-rosemary mixture over both sides of each chop.

    HEAT 1 tablespoon oil in a large skillet over medium-high. Four at a time, add the lamb chops to the skillet and cook until browned on the bottom, about 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. Serve immediately.

    Yield:

    4 servings.


Well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor, thanks to a quick toasting of cumin seeds and peppercorns used for the rub.

If you can't find whole cumin seeds, you can toast ground cumin. It still enhances the flavor, though it won't be as pronounced.

The toasted seasoning blend also would be good rubbed onto boneless, skinless chicken breasts or mixed into ground beef for a burger. Serve the lamb chops with a side of mashed potatoes and buttered carrots.

After the chops are cooked, make a quick sauce by splashing a bit of wine or chicken broth into the pan and simmering it until thick.

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