As millions of Americans, we grill burgers on the Fourth of July, and, as for millions of Americans, it is our family tradition. This year is not going to be an exception. But the holiday weekend is long, so there is enough space for some other delicious meals.
Lamb chops or a rack of lamb is definitely one of them. For a number of reasons, lamb meat is considered to be healthier then beef. It’s even more so when we are talking about young animal’s meat. But this is not what makes me cook the lamb. It is its deliciousness and flavor.
Not so long ago I discovered a wonderful spice rub in Jacques Pepin latest creation the ‘Heart and Soul in the Kitchen’ and immediately made a whole jar of this aromatic mixture. I found that this spice rub is really good on beef and chicken. But the lamb… when marinated with this simple yet complex spice rub the lamb developed such a flavorful and deep taste that you want to have a jar of this spice mixture on your kitchen shelf all the time.
I am looking forward for the grilled lamb dinner. With a glass of Pinot Noir, of course – to Jacques Pepin health.
Next recipe: Very-Berry Summer Tart (my new Patriotic Cake)
Lamb Chops with Spice Rub from Jaques Pepin
- 4 lamb chops
- 1-2 tsp olive oil
- Black pepper
For spicy rub:
- 2 tsp brown sugar
- 1 tsp Five spice seasoning
- 1 tsp ground cumin
- 1 tsp Spanish paprika
- 1 tsp granulated garlic or garlic powder
- ½ tsp cayenne pepper
Combine all the spicy rub ingredients.
Generously coat the chops with the spice mixture and marinate in a refrigerator for 1-24 hours (the longer, the better).
Remove the chops from the refrigerator and let them sit at room temperature for 20-30 minutes.
Slightly cover the chops with olive oil and season with salt.
Grill the chops on high heat for 3-5 minutes, flip them over and cook for 3 minutes more for a medium rare.
Remove from the grill, cover loosely with foil and let them rest for 5 minutes.
In the oven:
Preheat oven to broil.
Arrange the chops on a baking sheet (you can line it with foil), and cook for 3-5 minutes on one side and 3 minutes on the other for a medium rare.
Cook with pleasure!