Cast Iron

Orange Cumin Lamb

November 14, 2016
2 Ratings
Photo by savorthis
  • Serves 4
Author Notes

This is a rub/marinade I have taken to adding to all sorts of proteins. It is slightly sweet, spiced, smokey and complex. The orange and cumin are a natural pair for lamb and make the crispy, fatty bits particularly delectable. This dish also works well on the grill. —savorthis

What You'll Need
  • Lamb
  • 2 teaspoons orange peel
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • 1 tablespoon orange juice
  • pepper
  • 1 rack, lamb chops, frenched
  • Herbichurri
  • 2 tablespoons parsley (cilantro works well too)
  • 1 tablespoon green onion, sliced
  • 4 tablespoons orange juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  1. Lamb
  2. Cut the lamb into four even pieces. Mix everything together rubbing into lamb. It is, of course, better to marinate a while so this could be done in the morning, though you can also do it while the oven heats.
  3. Preheat oven to 425 (or, you can do 400 with convection on). Heat a cast iron or heavy duty pan over medium high heat, add a tablespoon of oil and cook lamb, fat side down, to render a bit of the fat. Be careful not to let it burn. Flip the lamb over and put into the oven for about 20 minutes or until the lamb reaches 120 degrees. Remove from the oven and let rest. Serve with herbichurri.
  1. Herbichurri
  2. Mix all ingredients together and add salt and pepper to taste. Serve with lamb.
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2 Reviews

msgruvn October 6, 2018
Yum! we had this with lamb chops (marinated all day) as planned and also added a few chicken thighs after a few unexpected friends stopped in, which were only rubbed/marinated about 1/2hr. short time marinade (chicken) was tasty, but much improved by longer marinating time (lamb).
both meats were wonderful-and the herb mix really makes it delish
Toni October 1, 2018
Omgosh! Tried this tonight on lamb shoulder chops. Skipped the oven step as they were a little on the thin side so just sautéed them in a skillet. Great marinade and I loved the Herbichurri. Delicious!