Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, December 10, 2014

Skillet-Seared Spiced Lamb with Pan Sauce

Warm Middle Eastern spices are the highlight of this deeply flavored yet easy seared-lamb dish for two. The simple pan sauce is enriched with the same spices, along with garlic and dry red wine.

Grab a larger skillet and a few more lamb chops to make a tasty, inviting dinner for four.

Serves 2

  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chile powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 4 1-1/2-inch-thick lamb loin chops (about 1-1/4 lbs total)
  • 2 tbsp olive oil, divided
  • sea salt
  • freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1/4 cup dry red wine
  • chopped flat-leaf parsley, for garnish
Spices for the Lamb
Lamb Loin Chops
  1. Combine the spices (paprika through cinnamon) in a small bowl. Reserve 1 teaspoon for the pan sauce. Rub the remainder of the mixture all over the lamb chops and let stand at room temperature 20 minutes.
  2. Heat a cast-iron skillet over medium-high heat and brush with 1 tablespoon of olive oil. Season the lamb chops with salt and pepper and sear until medium-rare, about 4 minutes per side (or until desired degree of doneness). Tip: Cover the pan for a couple minutes while searing on each side to help cook quickly and promote juiciness.
  3. Remove the skillet from the heat and transfer the chops to a plate. Let rest 3 minutes.
Mixed Spices 
Spice-Rubbed Lamb 
Lamb Chops Beginning to Sear 
After Turning
Seared Lamb Chops
  1. Reheat the skillet over low heat. Add the garlic and sauté 1 minute. Add the reserved spice mixture and cook, stirring constantly, 30 seconds. Add the wine and whisk in the remaining 1 tablespoon of olive oil until well combined. Season with salt and pepper.
Garlic Added
Pan Sauce
Plate the lamb chops and spoon the pan sauce overtop. Garnish with parsley and serve. 

Skillet-Seared Spiced Lamb with Pan Sauce

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