Texas Smoky Lamb Chops
Texas-style lamb loin chops rubbed in smoked paprika, cumin, and garlic, pan-seared to a charred crust and rested pink.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 4 lamb loin chops dry with kitchen paper. Mix smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the spice blend evenly over both sides of all chops.
Sear
Heat 2 tbsp vegetable oil in a large heavy skillet over high heat until smoking. Working in batches if needed to avoid crowding, place chops in the pan and sear 3 minutes without moving until a dark crust forms. Flip the chops, add rosemary sprigs and crushed garlic cloves, cook 2–3 minutes more, basting once, until medium-rare and the internal temp reaches 52–55°C.
Rest and plate
Transfer chops to warm plates and rest 3 minutes. Spoon resting juices and pan aromatics over the chops and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.