Brown sugar chili lamb chops are seared to perfection, and served with a sweet and peppery peach arugula salad. Healthy and light, but packed with flavor, this makes the perfect end of summer meal!
When I think of my perfect summer dinner, I think of strawberry arugula steak salad, or chili rubbed salmon with avocado salsa, or these brown sugar chili lamb chops with peach arugula salad. Basically: balance the heavy with the light, and the sweet with the savory!
I'll admit that we don't eat red meat very often, but when we do, we invest in the good cuts. It needs to be rubbed in something delicious, and seared hard. We are all about that delicious flavorful crust! This pan-seared lamb checks all of the boxes!
We paired the heavier lamb with a fresh peach and arugula salad as well as couscous. Total dream dinner here!
Reasons you'll ♡ brown sugar chili lamb chops
- the rub is the perfect (simple) blend of sweet, smoky and savory
- I'm sharing tips for perfect pan-seared lamb chops
- the peach arugula salad balances the heavier lamb for a fresh, summery meal
Tips for cooking lamb
Here's what I know about lamb: Go to your butcher. Get the local stuff. Don't mess around with that stuff that has been flown from across the world. It's good for the farmers, it's good for the planet, and it tastes SO much better. Take my word on this!
- use your cast iron skillet to get a hard sear and that delicious crust of flavor
- allow the lamb chops to sit at room temperature for around 30 minutes before seasoning and cooking
- heat the oil until almost to the point of smoking before adding the lamb chops
- check the internal temperature of your lamb using a digital thermometer. Here's a chart to help you decide how long to cook your lamb.
- the brown sugar chili rub will blacken as it cooks, but it isn't burnt...it still tastes wonderful
- after resting, allow the lamb to rest for 5 minutes before serving
The peach arugula salad
To balance out the heavier lamb, we are serving with a fresh peach arugula salad. I love the fresh, peppery arugula paired with the sweet summer peaches. We add sharp red onion, creamy and tangy goat cheese, and sliced almonds, then toss it up in my favorite white wine vinaigrette.
This is a super flexible salad, and you can swap so many of the ingredients out for what is in season or in your fridge:
- arugula- swap for spinach, romaine or massaged kale
- peaches- swap for nectarines, cherries or your favorite berry
- goat cheese- swap for feta cheese or just leave it out
- sliced almonds- swap for sunflower seeds, pine nuts, pecans or walnuts
- white wine vinaigrette- swap for this classic balsamic vinaigrette or 2-ingredient balsamic reduction
- if you'd like, you can swap the lamb chops for your favorite cut of steak
- couscous may be swapped for rice, farro, quinoa or even cauliflower rice
- this meal is best served fresh. The salad won't keep for longer than 30 minutes, and the lamb chops are not as good reheated
- if you'd like to get a head start on dinner, you may mix up the spice rub ahead (lasts for up to 1 year in the pantry), and you may shake together the vinaigrette up to 2 weeks ahead.
- lamb chops may also be cooked on a well-greased barbecue
More summery meals
- Perfect Grilled Chicken Breast
- Unbelievably Crispy Grilled Potatoes
- Summer Couscous Salad
- Crispy Baked Zucchini Fries
- Low Carb Wasabi Grilled Salmon Bowls
- 1 cup couscous
- 4 lamb chops (4-5 oz; at room temperature)
Peach & Arugula Salad
- 4 handfuls arugula
- 2 peaches (sliced)
- ¼ cup onion (finely chopped)
- ¼ cup goat cheese (crumbled)
- ¼ cup almonds (sliced)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- ½ teaspoon dijon
- 3 tablespoons brown sugar (packed)
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- Cook couscous according to package directions. Set aside to cool.
Peach & Arugula Salad:
- Combine all salad ingredients in a large bowl.
- Shake together all vinaigrette ingredients.
- Toss everything together.
Brown Sugar Chili Rubbed Lamb Chops:
- Combine all rub ingredients in a small bowl.
- Generously spoon the rub over both sides of the lamb chops, pressing gently with the back of a spoon.
- Heat a medium skillet over medium-high heat. Add just enough vegetable oil to coat the bottom of the pan. Heat the oil quite hot; when a drop of water is flicked in, it should hiss.
- Add the lamb and cook for 3 minutes per side, or until it reaches an internal temperature of 130°F (medium) or 125°F (medium-rare)
- Let the lamb rest for 5 or so minutes before serving.
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