Beijing-Spiced Lamb Chops

Beijing-Spiced Lamb Chops
Shirley Chung is whipping up a delicious spiced Lamb chops.

Ingredients for Beijing Spice Rub:

  • 3 tbs cumin seed
  • 3 tbsp coriander seeds
  • 3 tbsp Sichuan peppercorns
  • 1 tbsp chili flakes

Ingredients for Lamb:

  • 2 (16 oz each) rack of lamb
  • salt
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 2 sprigs thyme

Ingredients for Seasme Sauce:

  • 1/2 cup tahini sesame paste
  • 2 tsp rice vinegar
  • 1 tsp soy sauce
  • 1/2 tbsp warm water
  • salt

Ingredients for Roasted Shallots:

  • 12 whole shallots
  • 1 sprig thyme
  • olive oil
  • salt and pepper to taste

Ingredients for Finishing Salt:

  • 4 tbsp sesame seeds
  • 4 tbsp Maldon coarse sea salt

Beijing-Spiced Lamb Chops - Home & Family


1. Toast each spice in a small sauté pan over high heat for about 2 minutes. When you can smell the spices in the air, they are ready. Grind them separately into powders with a spice or coffee grinder. Then sieve the spice powders and combine them together to make Beijing spice rub.

2. Clean the racks of lamb, keeping the fat caps on. Season generously with spice rub and store them in the refrigerator overnight.

3. Combine the tahini paste, rice vinegar, soy sauce, warm water and 1 teaspoon of the spice mix in a bowl. Stir and adjust the seasoning with salt.

4. Clean and peel the shallots. Put them in a mixing bowl and toss them with the thyme and olive oil. Season with salt and pepper. Roast them in a 400˚F oven for about 15 minutes; the shallots should be tender. After removing the shallots from the oven, cover the roasting pan with plastic, and hold them warm in their own juice.

5. Heat up a small sauté pan over high heat. Put the sesame seeds and coarse sea salt in the pan and toss the pan to mix these 2 ingredients together while toasting, about 2 minutes.

6. Before cooking the lamb, let the racks come to room temperature, about 10 minutes. Preheat the oven to 375˚F. Season the lamb with salt. Preheat a large cast-iron pan over medium heat. Add the canola oil and place the 2 racks of lamb in a large 12-inch skillet, fat cap down. Slowly roast and render the fat cap first. When they are golden brown, flip the lamb to the other side, and sear all sides until golden, about 2 to 3 minutes.

7. When the lamb racks are finished searing, put the butter and thyme in the pan. Baste the lamb with the brown butter. Drain the extra fat and oil from the cast-iron pan. Leave the racks of lamb in the pan with the fat cap on top and bone on the bottom. Put this pan of lamb in the oven on the middle rack, and finish cooking for 10 minutes. When the internal temperature reaches 130˚F, the lamb will be about medium. Rest the lamb racks for 5 minutes, then slice and plate.

8. To plate, spread the sesame sauce on the bottom, arrange the lamb chops with the shallots and garnish with finishing salt on top.

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