Lamb chops taste incredible with a balanced spice rub, some oil and flavor of a smokey, hot grill. There's nothing like grilled or seared lamb chops. The balance of bitter, spicy and savory notes in this rub work wonderfully with the lamb.
A note about using whole dried chile peppers: Buy dried chile peppers and store in an airtight jar. Chop coarsely and grind in a spice mill or coffee grinder. Excess ground chile peppers can be stored for a week.
- Prep Time
Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Mix spices together. Sprinkle evenly on chops. Cook to medium-rare.
Recipe by Naftali Hanau
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