How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged:
For the lamb:
● 2 pounds American lamb rib chops (about 8 chops)
● 2 tablespoons olive oil
● 11⁄2 teaspoons kosher salt
● 1 teaspoon black pepper
● 1 teaspoon smoked paprika
● 1 teaspoon ground cumin
● 3 tablespoons harissa paste
● 1 tablespoon olive oil (to loosen the harissa)
● 1 lemon, halved
For the charred corn salad:
● 3–4 ears corn, husked
● 1 tablespoon olive oil
● Kosher salt and black pepper
● 1 cup cherry tomatoes, halved
● 1⁄4 cup finely diced red onion
● 1 small jalapeño, finely chopped
● 1⁄4 cup chopped cilantro
● Juice of 1 lemon or lime
1. Season the American Lamb:
Pat the lamb chops dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, and cumin. Drizzle the chops with the olive oil, then rub the spice mixture evenly over both sides.
2. Char the Corn:
Grill: Preheat a grill to medium-high heat. Rub the corn with the olive oil and season lightly with salt and pepper. Grill, turning occasionally, until charred in spots on all sides, about 8–10 minutes. Broiler: Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Place the corn on a foil-lined baking sheet, drizzle with the olive
oil, and season with salt and pepper. Broil, turning every 2–3 minutes, until lightly charred on all sides, about 8–12 minutes total. Let the corn cool slightly, then cut the kernels from the cobs.
3. Make the Charred Corn Salad:
In a medium bowl, toss the corn with the cherry tomatoes, red onion, jalapeño, cilantro, and lemon or lime juice. Season to taste with salt and pepper.
4. Cook Lamb Chops:
Grill the lamb chops over medium-high heat for 3–4 minutes per side for medium-rare, or until they reach an internal temperature of 145°F, followed by a 3-minute rest.
For the stovetop, heat a large cast-iron skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side, or until they reach an internal temperature of 145°F, followed by a 3-minute rest.
5. Finish with Harissa:
In a small bowl, stir together the harissa paste, the remaining tablespoon of olive oil, and juice of 1⁄2 a lemon until smooth. Brush or spoon the harissa over the warm lamb chops and serve with the charred corn salad. Serve with additional lemon wedges to squeeze over.
