Cumin-Crusted Lamb Chops
Sear lamb chops in a screaming-hot skillet with toasted cumin, garlic, and chili for that Xinjiang street-food hit. Crispy, smoky, and on the table in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
satisfyingboldchineselambcrispytenderjuicyweeknight
Ingredients
- 6 chops lamb chops (rib or loin), 1.5 inches thick
- 1.5 tbsp ground cumin
- ½ tsp dried red chili flakes
- 3 cloves garlic cloves, minced
- 2 scallions scallions, chopped
- 1 tbsp neutral cooking oil
Instructions
- 1
Pat lamb chops dry. Mix cumin, chili flakes, salt, and pepper in a small bowl.
- 2
Heat oil in a heavy skillet over high heat until it shimmers and just begins to smoke.
- 3
Press the cumin mixture onto both sides of each chop. Sear in the skillet 90 seconds per side without moving.
- 4
Add minced garlic to the pan. Toss to coat and cook 30 seconds until fragrant.
- 5
Transfer chops to a plate. Drizzle any pan juices over top and scatter scallions.
Tools you’ll need
- 12-inch cast-iron or heavy stainless-steel skillet
- small mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
