Name: Red Rubbed Baby Lamb Chops
Yield: Makes 10 baby lamb chops
Ingredients: 10 small lamb rib chops, frenched; Kosher salt; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; Zest of ½ lemon; 1 small clove garlic, minced; 1 tablespoon paprika; 1 teaspoon cumin; 1 teaspoon dried rosemary, crumbled between your fingers

This is my go-to recipe for lamb chops. The flavors are bold, but unlike some strong flavor combinations, they don’t mask the taste of the lamb—they enhance it. I know that not everyone eats lamb, but everyone loves this rub—so if lamb isn’t your choice of meat, try it on chicken or beef. See my tips below for precooking the lamb in advance and reheating.

Red Rubbed Baby Lamb Chops

Kim Kushner, author of I Heart Kosher

Servings/Yield

Makes 10 baby lamb chops

Ingredients

10 small lamb rib chops, frenched
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Zest of ½ lemon
1 small clove garlic, minced
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon dried rosemary, crumbled between your fingers

Directions

Lay the chops out on a large piece of parchment paper. Sprinkle both sides of the chops with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. In a small bowl, whisk together the oil, vinegar, lemon zest, garlic paste, paprika, cumin, and rosemary.
Spoon the mixture evenly over the chops and use your fingers to rub it in on both sides.
Preheat a grill or grill pan to medium-high heat. Working in batches if necessary, add the chops and sear for about 2 minutes on the first side. Flip the chops over and cook for another 3 minutes for medium-rare and 31⁄2 minutes for medium. (If you prefer your lamb cooked medium-well, simply transfer the chops to an oven-safe dish and cook, uncovered, in a 375°F [190°C] oven for an additional 3–5 minutes. Save this step until just before serving if you are working ahead.)
Remove from the heat and serve.