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Spice-Rubbed Lamb Chops (Pan Sauteed)

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“I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  2. Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  3. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  4. Add chops and reduce heat to medium.
  5. Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  6. Transfer each chop to a serving plate.
  7. Divide arugula between plates and drizzle with the remaining teaspoons of oil.

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