Spanish · beginner
Spanish Cumin Lamb Chops With Sweet Bell Pepper Sofrito
Juicy lamb loin chops seared with warm Andalusian spices and served over a slow-cooked red pepper and onion sofrito.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub both sides of the lamb loin chops with ground cumin, smoked paprika, and half a teaspoon of salt.
- 02
Heat 1 tablespoon of olive oil in a heavy stainless steel skillet over high heat until shimmering.
- 03
Sear the lamb chops for 2 to 3 minutes per side until deeply browned on the exterior, then transfer to a clean plate.
- 04
Reduce heat to medium, add the remaining tablespoon of olive oil, and cook sliced onion and red bell pepper for 6 minutes until soft and translucent.
- 05
Stir in minced garlic and tomato paste, cooking continuously for 2 minutes until the paste darkens to a brick-red color.
- 06
Pour in the beef stock to deglaze the pan, stirring to release caramelized bits, nestle the lamb chops back into the peppers, and warm through for 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Sofrito Building
Sautéing finely cut vegetables, aromatics, and tomato paste slowly in oil to create a concentrated flavor foundation for meats.
Notes from the kitchen
- Allow the tomato paste to fry thoroughly with aromatics before adding stock to build intense umami flavour.
- Let the lamb chops rest for 3 minutes after searing to keep juices locked inside the meat.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.