Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pat 1 pound lamb sirloin chops dry. Season them evenly with 1 3/8 teaspoons kosher salt and 1/4 teaspoon black pepper, then let them stand at room temperature for 15 minutes.

2. 2.

   While the lamb rests, make the garlic-mint yogurt by stirring together:

   • 1/2 cup plain Greek yogurt
   • 1/4 ounce finely chopped mint
   • 1 minced garlic clove
   • 1 tablespoon fresh lemon juice
   • 1/8 teaspoon kosher salt

   Set the sauce aside.

3. 3.

   Cut 1 pound heirloom tomatoes into wedges and thinly slice 2 ounces red onion. Make the tomato salad by gently tossing the tomato wedges and sliced red onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon honey
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the salad marinate while the lamb cooks.

4. 4.

   Make the lamb seasoning by combining:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil

   Rub it evenly over the rested lamb chops.

5. 5.

   Heat a large heavy skillet over medium-high until hot. Add the seasoned lamb chops and pan-sear for 4 to 5 minutes on the first side. Turn and cook for 3 to 5 minutes more, adjusting the heat to prevent the spices from scorching.

6. 6.

   Add 1 tablespoon unsalted butter to the skillet and baste the chops for 1 minute, until glossy and the thickest chop reaches at least 145°F. Transfer the lamb to a plate and rest for 5 minutes.

7. 7.

   Spread the garlic-mint yogurt across two plates and arrange the tomato salad alongside it. Top with the rested lamb chops, spoon the collected lamb juices over them, and serve.