Cumin and rosemary make deeply flavored lamb chops

Colorado College Tiger Lauren Talbot kicks the ball past UTEP's Jessie Pettit during first half. Photo by Mariah Tauger, The Gazette

These simple but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor thanks to a quick toasting of cumin seeds and peppercorns used for the rub.

If you can't find whole cumin seeds, you can toast ground cumin. It still enhances the flavor, though it won't be as pronounced.

The toasted seasoning blend also would be good rubbed onto boneless, skinless chicken breasts or mixed into ground beef for a delicious burger. Serve the lamb chops with a side of mashed potatoes and buttered carrots.

After the chops are cooked, you can make a quick sauce by splashing a bit of wine or chicken broth into the pan and simmering it until thick.



Start to finish: 20 minutes

Servings: 4

2 tablespoons cumin seeds

1 teaspoon kosher salt

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1/4 teaspoon whole peppercorns

2 sprigs fresh rosemary, leaves only, finely minced

8 lamb chops

2 tablespoons vegetable or canola oil, divided

In a small, dry skillet over medium-low, combine the cumin seeds, salt and peppercorns. Toast, stirring constantly, until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder. Pound or grind to a coarse powder.

In a small bowl, combine the cumin mixture and the minced rosemary. Mix well, then set aside.

Use paper towels to pat dry the lamb chops. Rub a bit of the cumin-rosemary mixture over both sides of each chop.

In a large skillet over medium-high, heat 1 tablespoon of the oil. Four at a time, add the lamb chops to the skillet and cook until browned on the bottom, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Serve immediately.


EDITOR'S NOTE: J.M. Hirsch can be e-mailed at jhirsch(at)