Turmeric Lamb Chops with Crispy Potatoes and Broccoli
Photo: Caitlin Bensel
Serves 4 (serving size: 2 lamb chops, about 1/2 cup potatoes, and 1 cup broccoli)
Lamb loin chops look like little T-bone steaks and are leaner than rib or shoulder chops. You could also ask your butcher to cut boneless “steaks” from a leg of lamb, another lean cut. If you can’t find lamb, two (8-oz.) sirloin steaks will work; cook for about 4 minutes on each side for medium-rare. A generously spiced main calls for quick and simple sides, here just crispy golden potatoes and steamed broccoli. Roasted carrots or pearled couscous would also be delicious.
Place 1 tablespoon water and potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave at high 4 minutes or until tender. Spread potatoes in a single layer on a paper towel-lined baking sheet; let dry 3 minutes.
Combine 1 tablespoon oil, cumin, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub spice mixture evenly over lamb chops.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add lamb chops to pan; cook 3 minutes on each side for medium-rare or until desired degree of doneness. Remove chops from pan; let stand 5 minutes.
Return pan to medium-high. Add remaining 1 tablespoon oil. Add potatoes, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 3 to 4 minutes or until crisp.
Cook broccoli according to package directions. Place broccoli, remaining 1/4 teaspoon salt, and butter in a bowl; toss to coat. Serve with lamb, potato mixture, and lemon wedges.
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