Serves 4
25 min
Sunday Supper: Lamb Chops Rubbed with Ras El Hanout
Recipe GLPReb8d44e6f3a24a
Succulent lamb chops seasoned with a fragrant North African spice blend featuring nutmeg, allspice, cinnamon, and saffron. This simple yet elegant dish brings warmth and complexity to your table with minimal preparation. Perfect for a special weeknight dinner that feels restaurant-quality.
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Ingredients
1 teaspoon fresh ground nutmeg
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed saffron threads
1/4 teaspoon hot paprika
2 pounds lamb chops
Directions
Combine the fresh ground nutmeg, kosher salt, cracked black pepper, freshly ground allspice, ground cinnamon, crushed saffron threads, and hot paprika in a small bowl. Mix the spices together until well blended and uniform.
Pat the lamb chops dry with paper towels to remove any surface moisture, which helps the spice rub adhere better.
Generously rub the spice mixture onto both sides of each lamb chop, pressing gently so the seasonings make contact with the meat.
Heat a cast iron or heavy-bottomed skillet over high heat until very hot, about 1 minute.
Place the seasoned lamb chops in the hot skillet and sear for 3-4 minutes on the first side without moving them, until a golden crust forms.
Flip the chops and sear the second side for another 3-4 minutes until the internal temperature reaches 145°F for medium-rare doneness.
Transfer the cooked lamb chops to a warm plate and let rest for 2-3 minutes before serving to allow the juices to redistribute throughout the meat.
