Brown Sugar Chili Lamb Chops with Peach Arugula Salad
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 (4-5 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
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.
This recipe is best served fresh and does not keep well for leftovers.
Serving: 1/4 batch | Calories: 405kcal | Carbohydrates: 32g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 878mg | Fiber: 4g | Sugar: 19g