Wednesday, June 25, 2008

Lamb Chops with Spicy Rub

You have two hours before your guests arrive. You want to make something spectacular, but you're starting from scratch. Don't panic! It take minutes to make this simple marinade. rub it on the shops and set them aside, ready to be grilled just before serving them. Add a salad, mashed potatoes, or Crusty Russet Potatoes with Coriander, and you'll have an elegant meal. Then go arrange the flowers or sit down with a glass of wine, happy in the knowledge that your dinner guests will be properly impressed.

Serves 4

1 teaspoon finely grated fresh ginger (about 2-inch piece)
1 teaspoon finely grated garlic (about 2 large cloves)
3/4 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground teaspoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
8 Iamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil

In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.

Heat a large cast-iron skillet over medium-high heat and add the oil. Sear the lamb chops to the desired doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor BBQ grill over high heat. Let rest briefly before serving.


  1. Looks yummy like all the rest of your stuff. How about some more of your lovely posts???

  2. Heaven, I'm just so dang lazy! It's been a long time since I posted anything here, thanks for the reminder.

  3. Hi. I hope that you won't abandon your blog! I have enjoyed all your posts and photos so far...