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February is National Lamb Lovers Month. I must admit, lamb is not a regular entrée at our house. However, with more of my farm friends having freezer lamb readily available, things are changing. My IRL and bloggy pal, Ott, A is having another iron chef competition over on her blog with the secret ingredient being lamb chops. So, of course, I am preparing a hunk of lamb at our house!
Pretty simple, err, well, in my opinion. Just a little paprika, salt, pepper, curry powder, cinnamon, onion powder, Tabasco, garlic, and brown sugar.
Mix together the spices. 1/4 teaspoon of curry, cinnamon, onion powder, pepper. 1/2 teaspoon paprika and salt. 2 cloves of garlic. 7 or 10 shakes of Tabasco. 1 tablespoon of brown sugar.
Mix completely together.
Then rub on both side of the lamb chops.
Refrigerate for an hour or two.
Now, I would have grilled them, but we don’t have any gas for our gas grill. So, instead I pan fried these.
And like any red meat, you must let your meat rest. Important otherwise you will lose all of your juice. We like our lamb like we like our beef, medium rare.
My little helper decided we should also have rice pilaf and broccoli.
And she loved it!
Interested in other yummy lamb recipes? Head over to the lamb challenge.
Have some hunk of meat recipes you would like to share this week? Link on up!