Prep Time
15 MIN
Cook Time
25 MIN
Total Time
40 MIN
Servings
4
Ingredients
For the Tomatoes:
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper to taste
For the Lamb:
- 8 American lamb rib chops (French-cut if you’re feeling fancy)
- Kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 6 garlic cloves, thinly sliced
- 1 tsp cumin seeds
For Serving (optional):
- Your favorite hummus
- Warm pita
- Optional: chopped parsley or basil to finish
Directions
1. Roast the tomatoes:
Preheat oven to 425oF. Place cherry tomatoes on a small sheet pan, drizzle with olive oil, season with salt and pepper. Roast until blistered and juicy, about 10-13 minutes.
2. Sear the lamb:
While the tomatoes roast, season the American lamb chops generously with salt and pepper. Heat a large skillet (cast iron preferred) over medium-high heat and add olive oil. Sear chops 2–3 minutes per side until deeply golden but not fully cooked.
3. Butter-baste:
Lower the heat to medium and add butter, garlic, and cumin seeds directly to the pan. Spoon the bubbling butter over the chops for 1–2 minutes, until glossy and cooked to your liking.
4. Rest:
Transfer chops to a plate and tent with foil. Let rest 5 minutes.
5. Serve:
Arrange lamb chops on a platter or board, and spoon the cumin butter all over the top. Spoon roasted tomatoes over the top or alongside. Serve with warm pita, hummus, and a scattering of fresh herbs if you want that final pop.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
