Go Back
+ servings
Chili brown sugar lamb chops with peach arugula salad on gray plate
Print Recipe
5 from 1 vote

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!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 405kcal


  • 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.


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