Cumin-rubbed lamb chops with cucumber salad from Mark Bittman's Quick and Easy Recipes from The New York Times (page 195) by Mark Bittman

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Notes about this recipe

  • Eat Your Books

    Can substitute lamb leg chops for lamb shoulder. Can broil or grill.

  • mharriman on April 29, 2018

    “Extraordinarily Excellent” That was my husband’s response to this recipe. I broiled the chops for 5 minutes on one side and three on the other ( Bittman recommends 3 on each side for rare). I don’t like rare meat. This is an easy, wonderful recipe that I will definitely serve again. Bittman wants the cook to use cumin that isn’t already ground up. I have no idea where one gets cumin before it’s ground up. I just used ground cumin, and it was a great rub. The cucumber with mint salad truly enhances this dish to a gourmet level. As a side note, our Scottish Terrier puppy liked the bites we put in his bowl so much that he jumped on our DR chairs for the first time ever looking for more (we didn’t know he liked lamb more than beef, salmon, and chicken until tonight!).

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