Quick-cooking lamb chops flavored with a Middle Eastern spice rub
It's been way too long since I featured a lamb recipe on this site. These chops, adapted from a recipe on Bon Appetit, are my new favorite way to cook my favorite protein. The lamb marinates for a couple hours in a powerful spicy herb paste made from blending together a bunch of green herbs, dried spices, and onion, before hitting a hot grill. Because the chops are thin and shouldn't be overcooked, it takes less than ten minutes to throw them on the grill, let them rest, and serve them up. They make a great meal alongside couscous and vegetables, and their built-in handle makes them a perfect appetizer at a cocktail party. If lamb isn't your thing, this rub would be great on chicken or fish, too.
- Braised Leg of Lamb
- Lemon Garlic Lamb Chops
- Lamb Beef Kofta
Spiced Herbed Lamb Chops:
- Combine 1/4 red onion, 1 handful fresh cilantro, 1 handful fresh mint, 1 handful fresh parsley, 1 tsp. ground cumin, 1 tsp. paprika, 1/4 tsp. garam masala, 1 pinch of salt, and 1 pinch of red chile flakes.
- Rub the paste into 6 lamb rib chops and refrigerate them for at least two hours.
- Preheat a grill to high and let them lamb sit at room temperature for 15 minutes.
- Grill for 2-3 minutes per side, them rest for 5 minutes.
Serves two, easily doubled