Spiced Lamb Chops Recipe

This recipe serves 4 people and takes about 20 minutes to prepare, plus 15 minutes of cooking time. The result is an impressive main course with complex flavors that will elevate any dinner party or special occasion meal.

Ingredients You’ll Need

For this Spiced Lamb Chops recipe, gather these aromatic ingredients:

For the spice blend:

• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon sweet paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground sumac
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the lamb:

• 8 lamb rib chops (about 2 pounds), frenched
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon honey
• Fresh mint sprigs for garnish
• Lemon wedges for serving

Creating the Spice Blend

Begin by making the aromatic spice blend that will give these lamb chops their distinctive flavor. In a small bowl, combine the cumin, coriander, paprika, cinnamon, sumac, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Whisk the spices together until evenly mixed, creating a fragrant blend with a beautiful reddish-brown color. The combination of warm spices creates layers of flavor that complement lamb perfectly without overpowering its natural taste.

Preparing the Marinade

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped mint, and honey until well combined. The honey adds a subtle sweetness that balances the earthiness of the spices, while the lemon juice helps tenderize the meat.

Add 2 tablespoons of the spice blend to the marinade, reserving the rest for coating the chops later. Whisk until the spices are fully incorporated into the oil mixture.

Preparing the Lamb Chops

Pat the lamb chops completely dry with paper towels, as any moisture will prevent the spices from adhering properly. Trim any excess fat, leaving just a thin layer for flavor and moisture during cooking.

Place the lamb chops in the marinade, turning to coat all sides evenly. Let them marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor penetration.

Applying the Spice Coating

Remove the lamb chops from the marinade and pat them lightly with paper towels, leaving just a thin coating of the marinade. Sprinkle the remaining spice blend generously over both sides of each chop, pressing gently to help the spices adhere.

The spices should form an even coating that will create a beautiful crust when cooked. Let the coated chops sit for 10 minutes to allow the spices to bloom and develop their full flavor.

Preparing for Cooking

Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet or cast iron pan over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Remove the lamb chops from the refrigerator 15 minutes before cooking to bring them closer to room temperature, which ensures more even cooking throughout.

Searing the Chops

Add a thin layer of oil to the hot pan and carefully place the lamb chops in the skillet, being careful not to overcrowd them. Sear for 2-3 minutes per side until a golden-brown crust forms and the spices are fragrant.

The spice coating should create a beautiful, caramelized crust that seals in the juices. Don’t move the chops too soon, as this will prevent proper browning and crust formation.

Finishing in the Oven

Transfer the skillet to the preheated oven and cook for 6-8 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C) when measured with a meat thermometer. The exact cooking time will depend on the thickness of your chops.

For medium doneness, cook until the internal temperature reaches 135°F (57°C), which will take about 2-3 minutes longer. Remember that the temperature will continue to rise slightly during resting.

Resting and Serving

Remove the lamb chops from the oven and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.

The spice crust should be golden-brown and aromatic, with the meat inside perfectly pink and tender. The resting time also allows the flavors to settle and intensify.

Plating Your Spiced Lamb Chops

Arrange the lamb chops on a serving platter or individual plates, allowing 2 chops per person. Garnish with fresh mint sprigs and provide lemon wedges on the side for guests to squeeze over the meat.

The beautiful spice-crusted chops make an impressive presentation that’s perfect for entertaining. The golden-brown coating contrasts beautifully with the pink interior when cut.

Serving Suggestions

These spiced lamb chops pair wonderfully with Middle Eastern sides like roasted vegetables, rice pilaf, or a fresh cucumber and tomato salad. The warm spices also complement creamy dishes like hummus or tzatziki.

Consider serving with warm pita bread and a selection of olives and pickled vegetables to create a complete Middle Eastern dining experience.

Storage and Reheating Tips

While lamb chops are best enjoyed immediately, leftover cooked chops can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven to prevent overcooking and drying out the meat.

The spice blend can be made in larger batches and stored in an airtight container for up to 6 months, making it easy to prepare this dish whenever you want an elegant and flavorful meal.