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Epicurious

Spice-Rubbed Lamb Chops

Recipe information

  • Yield

    serves 2

Ingredients

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepper
2 lamb rib chops (about 5 1/2 ounces each)
2 teaspoons extra-virgin olive oil
1 ounce arugula (about 2 cups)

Preparation

  1. Step 1

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

    Step 2

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

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 175

    Step 5

    Fat: 12g

    Step 6

    Cholesterol: 48mg

    Step 7

    Carbohydrate: 1g

    Step 8

    Sodium: 330mg

    Step 9

    Protein: 15g

    Step 10

    Fiber: 1g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsLambMeatPaprikaHerbs & SpicesArugulaLeafy GreensVegetableThymeMainDinnerDairy FreeGluten FreeNut FreeWeeknight MealsSearCookbooks
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