Step by step

Method

4 steps

1. 1

   Pat 8 lamb loin or rib chops (about 1½ pounds) dry. Mix: 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon cinnamon or allspice, 1 teaspoon salt, black pepper, and optional 1 teaspoon dried oregano. Rub into both sides. Rest 20–30 minutes at room temp (or fridge up to overnight).

2. 2

   Heat a cast-iron skillet or grill pan over medium-high until very hot; film with a little oil. Sear chops 3–4 minutes per side for medium-rare (130–135°F), or 4–5 minutes per side for medium (140–145°F). You want a deep brown crust and pink, juicy centers — don't press them flat.

3. 3

   Rest on a plate 5 minutes tented loosely with foil so the juices settle. Optional: quick pan sauce — lower heat, add a splash of stock or lemon juice, scrape browned bits, spoon over chops.

4. 4

   Serve with rice, couscous, or roasted vegetables and a yogurt-garlic sauce or tahini drizzle. You want crusty, fragrant lamb chops that stay pink inside — not gray boiled chops with no sear.