Brown Sugar-Chili Lamb Chops with Peach-Arugula Salad
Here’s what I know about lamb: Go to your butcher. Get the local stuff. Don’t mess around with that stuff that has been flown from across the world. It’s good for the farmers, it’s good for the planet, and it tastes SO much better. Take my word on this!
I decided to try the rub from my Chili-Rubbed Salmon on the lamb…I know. Chili powder…on lamb?
Well actually the predominant ingredient in the rub is brown sugar, and when brown sugar, chili powder and lamb come together, something magical happens. It’s a little bit sweet, a little bit salty, with a hint of the chili powder (not overwhelming). It just really works!
I used my cast iron skillet for this one, because I’m still not convinced that our barbecue gets hot enough to get a good sear on meat.
I heated up some vegetable oil nice and hot, then cooked the lamb 3 minutes per side. Our chops were pretty small, so you’ll need to cook larger chops longer. Here’s an awesome chart to help you decide how long to cook your lamb.
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