These pan-seared lamb chops have the most delicious and easy brown sugar chili rub, and are served with couscous, and a peach-arugula salad. It’s a simple, easy meal that is ready in under 30 minutes!
Disclaimer: Thank-you to the Ontario Sheep Marketing Agency for sponsoring this post! As always, all opinions are my own.
What kind of cook are you? Do you hang onto those same tried and true recipes and make them over and over, or do you seek out new recipes outside of your ‘expertise’ to challenge yourself?
I personally love to challenge myself in the kitchen. Sure, I have those recipes handed down to me from my mom that I make over and over. But in general, I like to be pretty adventurous in the kitchen.
It doesn’t always work out for me. There have been some duds. But when it goes right, it can really really go right.
One area that I am trying to improve upon is cooking meat. I used to sit back and let Ben cook the meat, but this summer I’m stepping up and trying to learn. First up was cooking the perfect steak. And when I had the opportunity to create a lamb recipe for Ontario Lamb, I jumped at this opportunity to improve my lamb cooking skills. So today, I’m serving up pan-seared lamb chops for us!
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!
I decided to try the super easy brown sugar chili rub from my Chili-Rubbed Salmon on the lamb…I know. Chili powder…on lamb?
Well actually the predominant ingredient in the rub is brown sugar, and when brown sugar, chili powder and lamb chops come together, something magical happens. It’s a little bit sweet, a little bit salty, with a hint of the chili powder (not overwhelming). It just really works!
I used my cast iron skillet for this one, because I’m still not convinced that our barbecue gets hot enough to get a good sear on meat.
I heated up some vegetable oil nice and hot, then cooked the lamb 3 minutes per side. Our chops were pretty small, so you’ll need to cook larger chops longer to get those perfect pan-seared lamb chops. Here’s an awesome chart to help you decide how long to cook your lamb.
One thing to note is that this brown sugar chili rub will blacken as it cooks, but it isn’t burnt…it still tastes wonderful. So don’t worry that you’ve burnt your chops, it is probably just the rub.
I’ve gone on so much about these delicious pan-seared lamb chops, I almost forgot to tell you about the salad! An arugula salad with fresh peaches, goat cheese and sliced almonds…it comes together in minutes and totally compliments the brown sugar chili lamb. We also served ours with couscous, which is delicious served on the side or mixed into the salad.
I feel like this meal is a little bit adventurous without having to leave the comfort of your home or slave for hours; it’s ready in under 30 minutes!
I love it when delicious food is easy to make. Happy Tuesday!
These pan-seared lamb chops have the most delicious and easy brown sugar chili rub, and are served with couscous, and a peach-arugula salad. It's a simple, easy meal that is ready in under 30 minutes!
- 1 cup couscous
- 4 lamb chops
- 4 large handfuls arugula
- 2 peaches
- 1/4 cup onion
- 1/4 cup goat cheese crumbled
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon dijon
- 3 tablespoons packed brown sugar
- 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.
Combine all salad ingredients in a large bowl.
- Shake together all vinaigrette ingredients.
- Toss everything together.
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 (see note).
- Let the lamb rest for 5 or so minutes before serving.