Careme

Instructions

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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.

Want more detail? See the temperature guide.