Cumin Crusted Lamb Chops with Scallions and Peanuts

I have always been of the opinion that Valentine Day is best spent at home. Going to a restaurant on Valentine’s Day is like visiting the Louve on a Saturday in July. Keep the dinner out for a night less crowded night. Since most everyone is forced to spend Valentine’s Day at home this year, it is the perfect time to try your hand at a romantic dinner in. This lamb chop recipe is quick and easy while remaining elegant. It gives the illusion that you fussed and no one needs to know otherwise. Served it alongside roasted vegetables and roast potatoes or potatoes Anna for the perfect date-night menu.

Alison Roman’s recipe calls for lamb chops that are not frenched. These are harder to find if you are shopping at a typical grocery store. What is readily available is the typical frenched rack of lamb which is a fine substitute. Just slice in between each bone to separate the lamb chop.

Sichuan peppercorns are popular in Chinese cooking. The pepper produces a unique numbing sensation on the tongue. You can find them in Asian specialty stores or from many sources online (including Amazon).

Cumin Crusted Lamb Chops with Scallions and Peanuts

From Alison Roman, Dining In
Serves 4

2 Tbsp cumin seeds
2 tsp Sichuan peppercorns
1 tsp crushed red pepper flakes
1 1/2 tsp kosher salt, plus more as needed
1 1/2 pounds rib lamb chops
1 Tbsp vegetable oil
4 scallions, cut into 2-inch pieces
1Tbsp unseasoned rice vinegar
2 Tbsp chopped roasted, salted peanuts
freshly ground black pepper

Combine the cumin, Sichuan peppercorns, and red pepper flakes in a spice grinder or mortar and pestle and process/pound to a course powder. Add the salt to the spice mixture and mix well. Season the lamb chops with the cumin-salt mixture and set aside.

Heat the oil in a large skillet over medium-high heat (preferably cast iron). Sear the lamb chops until both sides are deep golden brown, but the inside is still a nice pinkish rare, 3-4 minutes per side, depending on the sides. The interior temperature of the chops should read 125-130F. Transfer the chops to a large serving platter and let rest for 5 minutes.

Meanwhile, add the scallions to the skillet and cook stirring occasionally, until lightly charred and all coated in the lamb fat. Add the vinegar and peanuts, season with salt and black pepper, and serve alongside the lamb chops.