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Lamb Chops with Spicy Rub


I like to travel the world, both literally and figuratively with my cooking. One of the best cookbooks I have is 5 Spices, 50 Dishes‘ – an easy introduction to Indian cooking.

I have tried many recipes from it, my favorite is the Lamb Chops with Spicy Rub.


It’s super simple and delicious. I use whole seeds and grind them up in a mortar and pestle or coffee/spice grinder, but you can use store-bought ground spices.

I also use a microplane which makes grating ginger and garlic very easy. I use my microplane for a variety of things, including freshly grated Parmesan cheese or nutmeg.

I had a rack of lamb in my freezer and just cut it into individual chops for this recipe



Lamb Chops with Spicy Rub (click here to print recipe without pictures)

- 1 tsp finely grated fresh ginger (about 2-in piece)
– 1 tsp finely grated or pressed garlic (about 2 large cloves)
– 3/4 tsp salt
– 1/2 tsp cayenne
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground turmeric
– 8 lamb chops
– 3 tbsp canola oil

1. In a large bowl, mix together ginger, garlic, salt, cayenne, cumin, coriander and turmeric to form a thick, slightly dry paste. 



2. Rub chops well with this mixture and set aside to marinate for 2-8 hours in the fridge.


3. Heat a large cast-iron skillet over medium-high heat and add the oil. Sear the lamb chops to the desired doneness, 4-5 min/side for rare.


4. Let rest briefly before serving. Serve with Indian fragrant rice (see below for recipe)


Indian Fragrant Rice (click here to print recipe without pictures)

- 1 tbsp cumin seeds
– 2 tbsp vegetable oil
– 1 1/2 cups water
– 1 cup basmati or jasmine rice, rinsed
– 2-3 bay leaves

1. In a small saucepan, heat olive oil until hot. Add cumin seeds and toast for 30 seconds until fragrant. CAREFULLY add rice, water and bay leaves. The water will splatter when added, so be careful.

2. Bring to a boil. Wrap lid with kitchen towel. Cover, lower heat to low and cook for 18 min. Fluff with fork prior to serving.