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.

No additional tips available.

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

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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.

Tea-Crusted Lamb Chops

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