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The Tongva Times

The Tongva Times

The Tongva Times

Cumin-Spiced Lamb Chop (serves 6)

    Although this recipe is relatively simple, this dish requires some practice and general knowledge about cooking meat. If one already has experience cooking meat, follow this recipe to produce wonderful lamb chops.

    1½ tablespoons cumin seeds
    1 tablespoon coarsely ground pepper
    1½ teaspoons kosher salt
    18 rib lamb chops trimmed of fat
    3 teaspoons olive oil
    Fresh mint spring (optional)

    1. Crush the cumin seeds and mix with the pepper and salt.
    2. Pat the chops dry, then pat a quarter teaspoon of seasoning mixture on each side of the chops. Place the chops on a baking sheet, cover with aluminum foil, and refrigerate for 30 minutes.
    3. Place the olive oil in a stove-top grill pan (use regular pan if necessary) and heat on medium. When hot, place the chops in the pan in a single layer. Cook one side until brown, about 3 minutes. Do the same on the other side.
    4. Garnish with a small bouquet of fresh mint, if desired. Serve at once.

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    Cumin-Spiced Lamb Chop (serves 6)