These lamb chops are perfectly browned and crusty on the outside and incredibly tender and full of flavor on the inside.
Serves: 4, Peperation: 15 mins.
- 1.5 lbs Rack of Lamb.
- 1.5 teaspoons of ground cumin.
- 1.5 teaspoons of ground corriander.
- 1 teaspoon of ground mustard.
- 1/4 teaspoon of ground red chili peppers.
- 1 teaspoon of ground fennel seeds.
- 1/2 teaspoons of garlic powder.
- 1 teaspoon of onion powder.
- 1 teaspoon of kosher salt.
- 1 teaspoon of olive oil.
- Trim off some of the fat from the rack of lamb, stand on end with the exposed rib facing you and cut between each rib in one stroke.
- Pound each chop with a flat meat tenderizer to increase the surface area, for a better ratio of browned exterior to tender interior.
- In a small bowl, combine all the dry ingredients.
- Coat all the sides of the chops with the rub, and refrigerate for at least 1 hour, or overnight for more flavor.
- Take the chops from the fridge 30 mins prior to cooking, to allow to come to room temperature.
- In a large thick bottomed skillet, heat the olive oil over high heat.
- Place the chops in the skillet and sear each side for about 1 minute, including the side with the bone.
- Reduce temperature to medium high, keep turning the chops until the lamb reaches the desired level of doneness.
- For medium rare internal temperature of the chop should be 135ºF, for medium it should be 150ºF, for well-done it should be 160ºF.
- Transfer to platter, cover and allow to rest for 10 minutes.
Serve with a salad, tabouli or as show with a smooth rutabaga and celery root puree.