Toasted Cumin and Rosemary-Rubbed Lamb Chops

Other than overcooking, there's not much you can do to mess up lamb chops. And that makes them perfect for busy weeknights. Rub some seasoning on them, toss them in a pan with a bit of oil, and about 8 minutes later you've got dinner.

Use your imagination when it comes to the seasoning blend. Toss black peppercorns, red pepper flakes, and kosher salt into a spice grinder for a rub with kick. Or try cinnamon, black pepper, cumin, and paprika.

Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.

Toasted Cumin and Rosemary-Rubbed Lamb Chops

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    2 tablespoons cumin seeds 8 lamb chops
    1 teaspoon kosher salt 2 tablespoons vegetable or canola oil, divided
    2 sprigs fresh rosemary, leaves only, finely minced 1/4 teaspoon whole black peppercorns


    Total: 30 min (Quick)
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    • 1

      In a small, dry skillet over medium-low heat, combine the cumin seeds, salt, and peppercorns. Toast, stirring constantly, until fragrant, about 1 minute. Transfer the spice mix to a mortar and pestle or spice grinder. Pound or grind to a coarse powder.

    • 2

      In a small bowl, combine the cumin mixture and the minced rosemary. Mix well, then set aside.

    • 3

      Use paper towels to pat the lamb chops dry. Rub a bit of the cumin-rosemary mixture over both sides of each chop.

    • 4

      In a large skillet over medium-high, heat the oil. Add the lamb chops and cook until browned on the bottom, 3 to 4 minutes. Flip the meat and cook for another 3 to 4 minutes.

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