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Cumin-Coated Lamb

8 lamb chops
4 teaspoons ground cumin
salt and pepper
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
Season both sides of the lamb with cumin, salt, and pepper, pressing the chops gently to ensure that the seasonings stick.
Heat a large pan over high heat, add the olive oil and garlic, and sauté the garlic for about 2 minutes, stirring constantly, making sure it does not burn. Place the chops in the pan, cover, turn down to medium-high and cook 3 to 4 minutes. Carefully flip the chops and cook another 3 to 4 minutes. Move chops to the edge of pan and cook another minute. They will be medium-rare.
Serves 4
8 lamb chops
4 teaspoons ground cumin
salt and pepper
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
Season both sides of the lamb with cumin, salt, and pepper, pressing the chops gently to ensure that the seasonings stick.
Heat a large pan over high heat, add the olive oil and garlic, and sauté the garlic for about 2 minutes, stirring constantly, making sure it does not burn. Place the chops in the pan, cover, turn down to medium-high and cook 3 to 4 minutes. Carefully flip the chops and cook another 3 to 4 minutes. Move chops to the edge of pan and cook another minute. They will be medium-rare.
Serves 4