Wondering how to cook lamb chops? You don’t have to prepare them the same way all the time. If mint jelly turns you on, that’s fine. But I prefer to eat things in a variety of ways. And lamb rib chops will never disappoint.
About an hour before I wanted to cook them, I took the lamb chops out of the refrigerator, patted them dry and rubbed them with:
- grapeseed oil
- crushed garlic
- cumin
- turmeric
- coriander
- dash of allspice
- dash of cinnamon
Because I was taking this in the direction of the Middle East, I added some chopped dates to the turmeric rice that I reheated. And then I remembered I had some feta, so I sprinkled that on top of the carrots that I had simmered with minced ginger until fork tender.
Did I have a planned menu when I began? No, I looked into the refrigerator to see what I had and began to create. What do you think of my No Plan Meal Plan?
After searing the lamb chops for 3 minutes in a hot skillet, I turned them over and put them into a 350 degree oven for 5 minutes. Let them rest before serving.
Do you prefer a vegan meal, but you like the way this combination of spices sounds? Watch Lentils and Rice Partner For a Pantry Party instead.