Spiced Cast Iron Lamb Chops
Middle Eastern Spiced Lamb Chops cooked to perfection in a cast iron skillet and finished in the oven with fragrant, earthy spices make for a delicious iron packed high protein weeknight dinner. These Lamb Chops pair well with flat bread or just about any Grain, Salad or Vegetable.
Some sides I’d recommend are:
Roast Cauliflower with Garlic Lemon Tahini
Middle Eastern Spiced Squash with Labneh
10 Cardamom Pods
1 Tsp. Coriander Seeds
1 Tsp. Cumin Seeds
1/4 Tsp. Black Peppercorns
1 Tsp. Sumac
1 Tsp. Celtic Sea Salt
10 Lamb Chops
Method
To prepare your spice rub, remove Cardamom seeds from pods by lightly crushing pod with a heavy pestle and removing seeds. Discard Pods. Toast Cardamom Seeds, Coriander Seeds and Cumin Seeds stove top in a small pan for a minute or so. Transfer to a mortar. Add Black Peppercorns and crush to a coarse powder. Add Sumac and Salt and mix well. Rub your Lamb Chops, cover and leave at room temperature for 1 hour before cooking. If you aren’t ready to cook, cover and refrigerate but bring to room temperature an hour before cooking.
Heat a cast iron skillet with 2 tbsps. Olive Oil to high heat. Carefully add in 5 lamb chops and cook them for 2 minutes per side. Set aside while you cook the second batch. Add all Lamb Chops into skillet and transfer to a 400f oven for 3 minutes. Plate and enjoy.
Cardamom pods separated from seeds
Cardamom seeds, Coriander seeds and Cumin seeds toasting stove top
Toasted seeds, plus Black Peppercorns crushed to a coarse powder, Sumac and Salt added
Lamb Chops + spice rub resting for an hour at room temperature
Lamb chops cooking on high heat
2 mins per side single file
Lamb chops ready for oven. 400f for 3 minutes to even out cooking in center
