Merguez-Spiced Colorado Lamb

Chef Jennifer Jasinski makes a simple, fragrant spice rub for the juicy lamb chops she serves with a garlic-and-sherry pan sauce.

  • Total Time:
  • Servings: 6

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Ingredients

  • 1 teaspoon sweet smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne
  • Six 5-ounce lamb loin chops
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 4 garlic cloves, minced
  • 2 tablespoons sherry
  • Pepper
  • Parsley, for garnish

How to make this recipe

  1. In a small bowl, combine all of the spices. Set aside 2 teaspoons of the spice mixture for the pan sauce. Rub the lamb chops with the remaining spice mixture. Let stand at room temperature for 15 minutes.
  2. In a large cast-iron skillet, heat 2 tablespoons of the oil. Season the lamb with salt and cook over moderate heat until golden and an instant-read thermometer inserted in the center registers 125°, 3 to 4 minutes per side. Transfer to plates; let rest for 5 minutes.
  3. Meanwhile, pour off all but 1 tablespoon of oil from the skillet. Add the garlic and cook over low heat, stirring, for 1 minute. Add the reserved 2 teaspoons of the spice mixture and cook, stirring, 1 minute. Add the sherry and whisk in the remaining 2 tablespoons of oil. Season the sauce with salt and pepper and spoon over the lamb. Garnish with parsley.

Suggested Pairing

Peppery Spanish red.

Contributed By Photo © Christina Holmes Published December 2014





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