This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.



Ingredient Checklist


Instructions Checklist
  • Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.

  • Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.

Reviews (1)

19 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
I added some dried mint and 1/8 tsp of cinnamon to the rub. It was tasty, they cooked beautifully and made a delicious Easter dinner. Thanks for the 10 minute cooking directions (better than our grilled version).