Seared Curry-Lime Lamb Chops
serves 2-4
Curry powder, red pepper flakes and lime juice cut through the rich flavor of lamb and transform ordinary chops into something memorable.
1 lime, halved
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon curry powder
6 lamb chops
1 tablespoon olive oil
prep: 10 minutes
total: 35 minutes
large, oven-safe sauté pan
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 375F and put the rack in the middle position. Scrub the lime with a little soap and hot water. Dry it and cut it in half.
2. In a small bowl, combine the salt, red pepper flakes and curry powder. Season the chops generously on both sides with the spice rub.
3. Heat the olive oil in a large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the chops and press them down with tongs to make sure the whole chop makes contact with the pan. Leave them alone to develop a very brown crust, 2-4 minutes. Turn them over, press again, and leave them to brown for a minute on the second side.
4. Squeeze the lime juice around the chops, then add both lime halves face down in the pan. Put the pan in the oven and cook the lamb until it reaches an internal temperature of 140F in the thickest part, 8-12 minutes.
5. Remove the chops from the pan and let them rest, loosely covered with foil, for 5 minutes. Serve with any accumulated pan juices and a squeeze of the roasted lime.
2. In a small bowl, combine the salt, red pepper flakes and curry powder. Season the chops generously on both sides with the spice rub.
3. Heat the olive oil in a large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the chops and press them down with tongs to make sure the whole chop makes contact with the pan. Leave them alone to develop a very brown crust, 2-4 minutes. Turn them over, press again, and leave them to brown for a minute on the second side.
4. Squeeze the lime juice around the chops, then add both lime halves face down in the pan. Put the pan in the oven and cook the lamb until it reaches an internal temperature of 140F in the thickest part, 8-12 minutes.
5. Remove the chops from the pan and let them rest, loosely covered with foil, for 5 minutes. Serve with any accumulated pan juices and a squeeze of the roasted lime.
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