sorta blackened chile-rubbed lamb

Ingredients

• Servings: 2
• spice rub:
• 2 teaspoons paprika
• 2 teaspoons ancho chile powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground allspice
• 2 (1 1/2 inches thick) lamb chops
• 1 1/2 tablespoons vegetable oil
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
• place lamb chops on a plate and coat both sides of chops with spice mixture. sprinkle the remaining spice mixture the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.
• put coated lamb chops in a resealable plastic bag and refrigerate for flavors to absorb into the lamb chops, 4 to 12 hours.
• heat oil in a skillet over medium-high heat. place lamb chops in the hot oil and reduce heat to medium; season with salt. cook lamb chops until partially blackened, 5 to 6 minutes per side.
• transfer lamb chops to a sheet of aluminum foil and wrap edges together creating a seal. allow lamb chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• place lamb chops on a serving plate and spoon residual juices in the foil over each chop.