It can be hard coming up with new recipes all the time. I’ve been working a few extra p/t jobs since my husband is still out of work and it seems like we get in a rut of the same ol’ same ol’ rotation of foods. But with summer trying to spring upon us (if the damn rain would just hold up for a while) new foods (and some summer-time favorites) are getting into our weekly menus.
At the supermarket the other day I saw a special on shoulder lamb chops from Down Under (NZ/Australia) and scooped up a few packs. I thought it would be nice to put a dry rub on them instead of just grilling/cooking them with just salt and pepper.
sprinkle spice mixture on lamb
Since it was pouring out we cooked them inside. My suggested rub was fabulous and the house smelled so good while they were cooking (I’m not a big fan of cooking-lamb smell)! You could imagine yourself in some Middle Eastern or Northern African bazaar.
Lamb with Aromatic Spices
In a small bowl mix together these ground spices:
2 Tbsp cumin
1 Tbsp cinnamon
2 tsp garlic powder
2 tsp turmeric
½ Tbsp coriander
1 tsp cloves
1 tsp cayenne
½ tsp sumac
1 tsp salt
I used ½ inch thick shoulder lamb chops.
Preheat oven to 350°F or get outdoor grill started. Sprinkle spice mixture on lamb, let sit for a few seconds before rubbing in/around. You don’t need to use up all the spices, just lightly coat. (Using gloves help prevent staining, eases cleanup) Let sit for 10 minutes.
For oven method: in a hot iron skillet (on medium-high) place a tsp neutral oil and sear the meat until brown then place in oven to finish. Cook approximately 15 minutes (depending on thickness). For grill: place on indirect heat (so that spices don’t burn) for 8-10 minutes each side.
Sear in iron skillet
finish lamb in oven
My husband and I came up with a delicious sauce too– plain yogurt with fresh chopped mint, sriracha and a tiny squeeze of lemon juice. We served them with boiled new potatoes, corn off the cob, haricot vert and broccoli. All the boys love each of those vegetables, but I wasn’t sure about the lamb. I thought it might be too spicy for my youngest two so we left two small chops naked.
It was a good call. Everyone enjoyed it all and there were no tears or cries of “too spicy”. And now I’ve got a new item to add to our rotation.
