Ingredients

For the Lamb Chops:

• 8-10 lamb chops (loin or rib chops)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp cumin powder

• 1/2 tsp sweet paprika

• 1/2 tsp coriander seed powder

• 2 tbsp olive oil for cooking

For the Mint Vinaigrette:

• 15 mint leaves (about 2 tbsp), chopped

• 1/4 red onion or 1 shallot, very finely chopped

• 1 tsp chopped mild red chili

• 1 tbsp capers, chopped

• 1 tsp caper brine

• 1.5 tbsp lemon juice or white wine vinegar

• 3 tbsp olive oil

• 1/2 tsp honey

• 1 small tomato, peeled and diced (optional)

• Salt and pepper to taste

Instructions

1. Season the Lamb

   • Pat lamb chops dry and season both sides with salt, pepper, garlic powder, cumin, paprika, and coriander.

   • For best flavor, refrigerate seasoned chops for a few hours or overnight.

2. Make the Mint Vinaigrette

   • In a small bowl, whisk together vinegar, honey, salt, and pepper.

   • Slowly whisk in olive oil until emulsified.

   • Stir in finely chopped mint, onion or shallot, chili, capers, and tomato if using.

   • Let stand for at least 1 hour to allow flavors to meld.

3. Cook the Lamb Chops

   • Heat 1-2 tbsp oil in a large skillet or cast iron pan over medium-high heat.

   • When hot, add lamb chops and cook 5 minutes on first side, then 3-4 minutes on second side for medium-rare.

   • Adjust cooking time based on thickness and desired doneness.

4. Rest and Serve

   • Remove chops from pan and let rest 2-3 minutes.

   • Serve immediately with mint vinaigrette spooned over and alongside the chops.