Cumin Lamb Chops
These quick and easy cumin lamb chops are bursting with flavor! Pan-fried or grilled, they’re perfect for weeknight dinners and inspired by Chinese-style cumin lamb (孜然羊肉).
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 rack of lamb (about 8 ribs), cut into individual chops
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 tablespoon ground cumin
- 1 tablespoon oil (any neutral oil)
- 2 cloves garlic, minced
- Cooking oil for pan-frying (like avocado or vegetable oil)
Instructions
- 1
Cut the rack of lamb into individual chops. In a bowl, combine the lamb chops with soy sauce, rice wine, ground cumin, oil, and minced garlic. Mix until the chops are well coated, then let them marinate for at least 30 minutes (or overnight in the refrigerator for more flavor).
- 2
To pan-fry: Heat cooking oil in a cast iron skillet or heavy pan over medium-high heat. Once the oil is hot, add the lamb chops and sear for 3 to 4 minutes on the first side. Flip with tongs and cook for another 3 to 4 minutes, or until the internal temperature reaches about 135°F for medium-rare.
- 3
To grill: Preheat your grill to medium-high heat. Place the lamb chops on the grill and cook for about 3 minutes on each side, or until the internal temperature reaches about 135°F for medium-rare.
- 4
Remove the lamb chops from heat and let them rest for a couple of minutes before serving. Enjoy hot with your favorite side dishes.