With the weather warming up, we’re already in the mood for summer cookouts, even if it’s still early spring. Why not get a head start with a recipe that features spring lamb and doesn’t require any grilling outdoors?
These lamb loin chops are first dusted with quatre épices (a special four-spice blend) and then pan-roasted on the stovetop. They’re earthy, full of flavor, and quick to cook, and they go beautifully with a simple salad of shaved Brussels sprouts tossed with a lively, herb-spiked dressing.
Though people often think of Brussels sprouts as wintery and heavy, when shaved finely, they become the perfect bright foil to succulent roasted lamb.
We recommend using lamb loin chops for this recipe, but if you can’t find them, feel free to replace them with another quick-cooking cut of lamb. And if you have any doubts at all about what cut to use, just ask one of our butchers.
A note on the indoor grilling technique called for in this recipe: it can be a smoky affair, so we recommend making sure that the exhaust fan above your range is on high while you’re cooking the lamb and that any windows nearby are wide open to get rid of any excess smoke—and to keep your fire alarm from going off!
