Navigate / search

Lamb Chops with Middle Eastern Spices

If you don’t feel like making a leg of lamb (red wine, garlic, salt, pepper and rosemary) then try these easy lamb chops from my cookbook:

Lamb Chops with Middle Eastern Spices

12-16 lamb rib chops
1 heaping tablespoon of minced fresh rosemary
1/2 teaspoon fresh pepper
1/2 cup demi-glace* (this can be purchased as a finished product) Peel of one lemon cut into thin slivers

Spice Rub:

1 teaspoon cumin seeds
1 teaspoon of ground ginger
2 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground coriander 1/2 teaspoon of cinnamon
1/4 teaspoon of ground cardamom

With a small, sharp knife scrape the chop bones clean, then wrap them in foil, leaving the meat portion of the chops exposed.
Heat a dry cast iron skillet over high heat. Toast the cumin seeds until aromatic, just a few minutes. Then, powder the cumin seeds in a mortar and pestle or spice grinder. Mix the cumin, salt, pepper and remaining spices together in a small bowl and rub some of the mixture on both sides of the chops. Set aside for 30 minutes at room temperature or cover and refrigerate for several hours.

Grill the chops about 6 inches from the coals 4 to 5 minutes on each side or oven broil about 4 inches below source for 3 minutes on each side.
Pull off foil, arrange on plate and spoon a little demi-glace over each chop and serve with a sliver of lemon.

*To make Demi-glace

3 pounds lamb bones, cut into 2 or 3 inch pieces 2 large onions, unpeeled and quartered
2 large celery ribs, cut into 1 inch pieces
2 large carrots, cut into 1 inch pieces
3 garlic cloves, unpeeled
1 cup water
3 tablespoons tomato paste
1 cup parsley sprigs with stems 2 large bay leaves
1 teaspoon of black peppercorns 3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 cup white wine
1 cinnamon stick
1 teaspoon ground ginger
1 bay leaf

Preheat the oven to 400 ̊. Place the bones in a heavy roasting pan. Roast for 30 to 40 minutes, turning occasionally until lightly browned.

Add the onions, celery, carrots, and garlic, stirring until well mixed. Continue roasting until vegetables are browned, about 45-50 minutes. Be careful not to allow anything to burn as that will add a bitter taste.

In the meantime, toast the cumin seeds in a dry skillet for about 4 minutes. Grind the cumin seeds and coriander seeds with a mortar and pestle or in a spice grinder.

When the vegetables are done, spoon the bones and vegetable into a heavy soup pot, add water and place over medium heat. Add the tomato paste, parsley, bay leaves, peppercorns and all the remaining spices. Bring to a boil. Then reduce the heat and simmer, uncovered, for 4 hours, adding a cup of hot water every 30 minutes or so as the liquid boils away. Remove from the heat and allow to cool.

With a slotted spoon, lift the bones and most of the vegetables from the stock and discard. Strain the stock through a colander lined with a double thickness of cheesecloth into a large bowl. Chill until the fat rises to the surface and congeals: lift off and discard.