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

Green Bean Tomato Mezze

Tabbouleh

Middle Eastern Cucumber Tomato Salad

Vegetable Medley

Saffron Basmati Rice


Organic Ingredients, serves 4

  • 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


Next
Next

Stove Top Grilled Halloumi