Recipes, re-invented from cooking shows
Spiced Lamb Chops
Prep. Time:
Baking Time:
Total Time:
20 minutes
10 minutes
30 minutes
Serves:
8 chops (serves 4)
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: French-trimmed lamb cutlets dry-rubbed in a blend of cumin, coriander, smoked paprika, turmeric, cinnamon, and chilli, then seared hard on a cast-iron pan with the fat cap rendere...
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Ingredients
French-trimmed lamb cutlets (8; ask butcher to French-trim, or use racks of 4) Flaky sea salt (1½ tsp) Black pepper, freshly ground (1 tsp) Ground cumin (2g / 1 tsp) Ground coriander (2g / 1 tsp) Smoked paprika (1g / ½ tsp) Ground turmeric (1g / ½ tsp) Ground cinnamon (0.5g / ¼ tsp) Chilli flakes (1g / ½ tsp) Neutral oil, vegetable or rapeseed (30ml / 2 tbsp)
Method
1. Combine flaky sea salt, black pepper, cumin, coriander, paprika, turmeric, cinnamon, and chilli flakes in a small bowl. Press the spice mixture firmly onto all sides of each lamb cutlet, including the fat cap. Allow to sit at room temperature 15 minutes. 2. Heat a cast-iron skillet over high heat until smoking. Add neutral oil. Sear the lamb chops 2 minutes per side for medium-rare (core temperature 57°C / 135°F), pressing the fat cap firmly against the pan for 1 minute to render and crisp. 3. Remove from the pan and rest on a rack 3 minutes. Apply roasted aubergine and herb crust while resting, then flash under a hot grill / broiler for 1–2 minutes if desired to set the crust. Serve immediately.
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Instructions
1. Combine flaky sea salt, black pepper, cumin, coriander, paprika, turmeric, cinnamon, and chilli flakes in a small bowl. Press the spice mixture firmly onto all sides of each lamb cutlet, including the fat cap. Allow to sit at room temperature 15 minutes.
2. Heat a cast-iron skillet over high heat until smoking. Add neutral oil. Sear the lamb chops 2 minutes per side for medium-rare (core temperature 57°C / 135°F), pressing the fat cap firmly against the pan for 1 minute to render and crisp.
3. Remove from the pan and rest on a rack 3 minutes. Apply roasted aubergine and herb crust while resting, then flash under a hot grill / broiler for 1–2 minutes if desired to set the crust. Serve immediately.
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Ingredients
French-trimmed lamb cutlets (8; ask butcher to French-trim, or use racks of 4)
Flaky sea salt (1½ tsp)
Black pepper, freshly ground (1 tsp)
Ground cumin (2g / 1 tsp)
Ground coriander (2g / 1 tsp)
Smoked paprika (1g / ½ tsp)
Ground turmeric (1g / ½ tsp)
Ground cinnamon (0.5g / ¼ tsp)
Chilli flakes (1g / ½ tsp)
Neutral oil, vegetable or rapeseed (30ml / 2 tbsp)
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