Lamb chop with cumin

 

Lamb chop with cumin

Lamb chop with cumin

 

Normally I like to grill lamb chop on bbq, just season with salt and pepper, with the fat rendered out and a mild charred taste.

Now it is wet and cold early at night, not that pleasant to do bbq, baking lamb chops in the oven never get a good result, easy to overcook the meat but the fat is not charred.

This time use a stainless steel pot instead, at medium heat, render the fat at the rim first, then cook the sides, seasoned generously with cumin seed, some salt and pepper. Cumin tastes much better after frying in oil and the meat is still tender, happy with the result.