Active Time
Total Time
45 MIN
Serves : 6
© Christina Holmes

How to Make It

Step 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.

Step 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.

Step 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.

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