Merguez-Spiced Colorado Lamb

1. 1

   In a small bowl, combine all of the spices.

2. 2

   Set aside 2 teaspoons of the spice mixture for the pan sauce.

3. 3

   Rub the lamb chops with the remaining spice mixture.

4. 4

   Let stand at room temperature for 15 minutes.

5. 5

   In a large cast-iron skillet, heat 2 tablespoons of the oil.

6. 6

   Season the lamb with salt and cook over moderate heat until golden and an instant-read thermometer inserted in the center registers 125, 3 to 4 minutes per side.

7. 7

   Transfer to plates; let rest for 5 minutes.

8. 8

   Meanwhile, pour off all but 1 tablespoon of oil from the skillet.

9. 9

   Add the garlic and cook over low heat, stirring, for 1 minute.

10. 10

    Add the reserved 2 teaspoons of the spice mixture and cook, stirring, 1 minute.

11. 11

    Add the sherry and whisk in the remaining 2 tablespoons of oil.

12. 12

    Season the sauce with salt and pepper and spoon over the lamb.

13. 13

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.