Tea-Crusted Lamb Chops

12 ingredients
6 steps

Ingredients

  • For the spice rub
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground cumin
  • 2 Lapsang Souchong or Oolong teabags (3 tablespoons loose tea)
  • 1/4 teaspoon ground smoked sea salt (or plain sea salt)
  • 1/4 teaspoon smoked Spanish paprika
  • 1/2 teaspoon dried thyme
  • freshly ground pepper, to taste
  • Pinch sea salt
  • 2 medium cloves fresh garlic, mashed with the flat side of a knife then coarsely chopped
  • 3 lamb shoulder chops, 1-inch thick, with round bone
  • For the lamb chops

Directions

  1. 1
    Lightly toast cumin using a non-coated skillet (actually I use a long-handled 1-1/2 cup stainless measure). This should take only a few seconds. When fragrant, empty into bowl of a small food-processor or spice grinder.
  2. 2
    Add next 7 ingredients and start motor, shaking occasionally to assure that the blade grinds the seeds and tea leaves. You don't want a powder; there should still be some texture.
  3. 3
    Add garlic and process to a dampish dry paste; empty into a prep bowl.
  4. 4
    Pat chops dry with a paper towel and coat with the spice mixture, pressing in to be sure it adheres. Marinate at least one hour, refrigerated, but remove about 1/2 hour before cooking.
  5. 5
    Heat a cast-iron skillet over medium-high flame. Add a small amount of oil and film it over the skillet with a folded paper towel. When skillet is hot but not smoking, add chops, making sure not to crowd the pan. Weight with a steak-weight to avoid buckling. Cook 3-4 minutes per side, adjusting heat as necessary to avoid scorching. When chop is ready to flip, it should release easily from the pan.
  6. 6
    Serve hot.

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