Lamb Loin Chops with Green Olive-Orange Relish
Lamb

Lamb Loin Chops with Green Olive-Orange Relish

Lamb loin chops might be small compared to other cuts, but they are mighty in flavor. This vibrant Moroccan spice rub is a natural partner to the earthy taste of lamb, while the green olive-orange relish provides a satisfying salty-sweet note. Feel free to mix and match the sauces from other lamb recipes as you like; they are interchangeable depending on what cuts you have on hand and what you are in the mood for that day. I like to serve this with herb-roasted smashed potatoes.

Serves
6

Ingredients

FOR THE LAMB

  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 (1 1/4-inch-thick) bone-in lamb loin chops (2 1/2 to 3 pounds total)
  • Extra-virgin olive oil

FOR THE RELISH

  • 1/2 cup packed finely chopped pitted green olives, preferably Lucques or Picholine
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • Finely grated zest of 1 orange (about 1 teaspoon)

Directions

  1. In a small bowl, stir together the cumin, coriander, paprika, cinnamon, salt, and pepper. Put the lamb chops on a baking sheet in a single layer and pat dry with paper towels. Brush the chops all over with a little olive oil. Sprinkle evenly on both sides with the spice mixture. Set aside at room temperature for up to 30 minutes.

  2. To make the relish, in a medium bowl, stir together all the ingredients. Set aside.

  3. In a large cast-iron skillet over medium-high heat, add 2 tablespoons olive oil. When hot, reduce the heat to medium and add the lamb chops. Cook until well browned on the bottom, 4 to 5 minutes. Turn over the chops and cook to the preferred doneness, 4 to 5 minutes longer for medium-rare (about 130 degrees F). Transfer the chops to a serving plate and cover loosely with aluminum foil; let rest for 5 minutes.

  4. Top with relish and serve at once.