Categories: Meals
Ingredients
- 1 tbsp. water
- 12 oz. baby Yukon Gold potatoes, quartered
- 3 tbsp. olive oil, divided
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 8 (3 oz) lamb loin chops
- 12 oz. package fresh steam-in-bag broccoli florets
- 1 tbsp. unsalted butter, softened
- 1 lemon, cut into wedges
Directions
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Place 1 tbsp. water and potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave at high 4 minutes or until tender. Spread potatoes in a single layer on a paper towel-lined baking sheet; let dry 3 minutes.
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Combine 1 tbsp. oil, cumin, turmeric, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Rub spice mixture evenly over lamb chops.
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Heat 1 tbsp. oil in a large cast-iron skillet over medium-high. Add lamb chops to pan; cook 3 minutes on each side for medium rare or until desired degree of doneness. Remove chops from pan; let stand 5 minutes.
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Return pan to medium-high. Add remaining 1 tbsp. oil. Add potatoes, 1/2 tsp salt, and remaining 1/4 tsp pepper; cook 3-4 minutes or until crisp.
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Cook broccoli as directed. Place broccoli, remaining 1/2 tsp salt and butter in a bowl; toss to coat. Serve with lamb, potato mixture, and lemon wedges.