less than 30 mins
These citrussy lamb chops are just the ticket for a hearty weeknight meal – just add new potatoes and steamed greens.
By Tom Kerridge
From Tom Kerridge’s Best Ever Dishes
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 thick Barnsley chops
- salt and freshly ground black pepper
- 1 tbsp vegetable oil, for cooking
- 25g/1oz butter
- ½ lemon, juice only
- 1 orange, zest only, to serve
- Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool.
- Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate.
- Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste.
- Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place.
- When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned.
- Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices.
- Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest.
Tip: for a neat, professional-looking finish you can tie up the raw chops around the skin using kitchen string.