Pan Seared Lamb Chops with Moroccan dry rub.

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.


  1. 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.
  2. Pound each chop with a flat meat tenderizer to increase the surface area, for a better ratio of browned exterior to tender interior.
  3. In a small bowl, combine all the dry ingredients. 
  4. Coat all the sides of the chops with the rub, and refrigerate for at least 1 hour, or overnight for more flavor.
  5. Take the chops from the fridge 30 mins prior to cooking, to allow to come to room temperature.
  6. In a large thick bottomed skillet, heat the olive oil over high heat.
  7. Place the chops in the skillet and sear each side for about 1 minute, including the side with the bone.
  8. Reduce temperature to medium high, keep turning the chops until the lamb reaches the desired level of doneness.
  9. For medium rare internal temperature of the chop should be 135ºF, for medium it should be 150ºF, for well-done it should be 160ºF.
  10. 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.  

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