Shawarma spiced lamb chops

Name: Shawarma spiced lamb chops
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 chops lamb loin or rib chops, 3 cm thick; 3 tbsp olive oil; 3 cloves garlic cloves, crushed; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground allspice; 0.5 tsp ground cinnamon; 1 tsp sweet paprika; 0.5 tsp cayenne; 2 tsp salt; 1 whole lemon; 1 medium red onion, thinly sliced; 2 tsp sumac; 15 g flat-leaf parsley

All the warmth of a shawarma rub on thick lamb chops, seared hard and served with lemon and sumac onions. Weeknight fast, dinner-party good.

27 min totalmediumeasy

Instructions

1
Mix the oil, garlic, cumin, coriander, allspice, cinnamon, paprika, cayenne and salt into a paste.
2
Rub the paste over the chops and leave at room temperature for 30 minutes, or refrigerate up to 8 hours and bring back to room temperature before cooking.
3
Toss the sliced onion with sumac, a pinch of salt and torn parsley. Set aside so it softens while you cook.
4
Pat the chops dry with kitchen paper. Heat a heavy pan or grill until it is genuinely smoking.
5
Sear 3 minutes on the first side without moving them, then 2 to 3 minutes on the second.
6
Stand the chops on their fat edge for a final minute so the fat renders and crisps.
7
Rest on a warm plate for 5 minutes, then squeeze over lemon and pile the sumac onions on top.

Notes

Lamb chops want a dry surface and a very hot pan. Pat them completely dry after marinating or the spices steam instead of crusting. Pull them at 54 C for pink and rest at least 5 minutes.

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