6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Holiday Recipe: 8-Spice Lamb Rib Chops

Support Provided By
8-Spice Lamb Rib Chops

8-Spice Lamb Rib Chops

Lamb rib chops are cut from rack of lamb. See if you can find them cut into 2-rib pieces, which give you a little more flexibility in cooking time than the thinner 1-rib pieces. Butchers will often present lamb rib chops frenched, meaning that the tip of each bone is cleaned for an elegant look - frenching also creates a built-in handle for picking up the meat.

Serves 4 - 6

½ teaspoon cumin seeds
½ teaspoon caraway seeds
½ teaspoon Aleppo pepper
½ teaspoon ground turmeric
¼ teaspoon ground ginger
Pinch of ground cloves
1 teaspoon za'atar
1½ teaspoons kosher salt
Freshly ground black pepper
1½ - 2 pounds lamb rib chops, cut into 2-rib pieces
2 tablespoons extra-virgin olive oil

Place the cumin and caraway in a small, dry skillet set over medium heat. Toast the seeds, shaking the pan often, until the cumin and caraway turn a shade darker and smell very fragrant. Transfer to a mortar or spice grinder and grind to a powder. Stir in the Aleppo, turmeric, ginger, cloves, za'atar, and salt. Grind lots of black pepper over the lamb rib chops, then rub the spice blend on all sides of the lamb.

Heat a heavy-bottomed skillet over medium-high heat for 2 minutes. Swirl in the olive oil, then carefully place the lamb into the skillet. (The lamb shouldn't be crowded in the skillet; add only as many chops as will fit comfortably at one time and cook a second batch if needed). Cook for 3 minutes on the first side, flip, and cook for 3 minutes on the second side. Rotate the lamb chops so that they are resting on their narrow sides, which are often protected by a layer of fat, and cook the lamb on each narrow side for about 1 minute. Transfer the lamb to a plate, tent with foil, and let rest for 5 - 10 minutes before serving.

Related Recipes:
Glühwein (German Mulled Wine)

Manchego-Paprika Gougères
Buckwheat Blini with Smoked Salmon
Eggnog Ice Cream
Spinach Packages with Sesame and Za'atar
Bagna Cauda Beet Salad
Balsamic Roasted Brussels Sprouts
Grilled Brie Sandwiches with Arugula, Apple, and Honey
Gingerbread Cookies

Saffron Arancini

Support Provided By
Read More
Aaron Choi, owner of Girl and Dug Farm, tends to a crop in a large field.

Pink Blueberries and Black Nebulas: Girl & Dug Farm's Specialty Greens Inspire Adventurous Cooking at Home

Through its commitment to biodiverse farming practices and consumer education, Girl & Dug Farm offers a hopeful example for a healthy, flavorful and culturally diverse food system.
Paul Grimm stands on the side of his painting of Harry Bennett and his horse Sonny.

In the Desert, Henry Ford's Strongman Finds His Artist's Heart

From stopping union uprisings for Henry Ford to a desert landscape painter, Harry Bennett wasn’t just a militaristic figure in corporate America but also, strangely, a skilled artist.
The view at the Slot Canyon Overlook.

Six Easy, Lesser-Known Excursions at Anza-Borrego

There's more to the Anza-Borrego Desert State Park than the wildflower blooms. Avoid the crowds and explore six of Anza-Borrego's lesser-known gems.