Tea-Crusted Lamb Chops Recipe

Name: Tea-Crusted Lamb Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice rub; 1 teaspoon cumin seeds; 1/4 teaspoon ground cumin; 2 Lapsang Souchong or Oolong teabags (3 tablespoons loose tea); 1/4 teaspoon ground smoked sea salt (or plain sea salt); 1/4 teaspoon smoked Spanish paprika; 1/2 teaspoon dried thyme; freshly ground pepper, to taste; Pinch sea salt; 2 medium cloves fresh garlic, mashed with the flat side of a knife then coarsely chopped; 3 lamb shoulder chops, 1-inch thick, with round bone; For the lamb chops

Servings: persons

For the spice rub
1 teaspoon cumin seeds
1/4 teaspoon ground cumin
2 Lapsang Souchong or Oolong teabags (3 tablespoons loose tea)
1/4 teaspoon ground smoked sea salt (or plain sea salt)
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon dried thyme
freshly ground pepper, to taste
Pinch sea salt
2 medium cloves fresh garlic, mashed with the flat side of a knife then coarsely chopped
3 lamb shoulder chops, 1-inch thick, with round bone
For the lamb chops

1
Lightly toast cumin using a non-coated skillet (actually I use a long-handled 1-1/2 cup stainless measure). This should take only a few seconds. When fragrant, empty into bowl of a small food-processor or spice grinder.
2
Add next 7 ingredients and start motor, shaking occasionally to assure that the blade grinds the seeds and tea leaves. You don't want a powder; there should still be some texture.
3
Add garlic and process to a dampish dry paste; empty into a prep bowl.
4
Pat chops dry with a paper towel and coat with the spice mixture, pressing in to be sure it adheres. Marinate at least one hour, refrigerated, but remove about 1/2 hour before cooking.
5
Heat a cast-iron skillet over medium-high flame. Add a small amount of oil and film it over the skillet with a folded paper towel. When skillet is hot but not smoking, add chops, making sure not to crowd the pan. Weight with a steak-weight to avoid buckling. Cook 3-4 minutes per side, adjusting heat as necessary to avoid scorching. When chop is ready to flip, it should release easily from the pan.
6
Serve hot.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the spice rub, 1 teaspoon cumin seeds, 1/4 teaspoon ground cumin, 2 Lapsang Souchong or Oolong teabags (3 tablespoons loose tea), and more.

Yes, Tea-Crusted Lamb Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea-Crusted Lamb Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions