Herb-Infused Lamb Chops with Mint and Cumin

1.Prepare the enhanced dry rub by combining garlic powder, chopped rosemary, chopped thyme, chopped mint, lemon zest, ground cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and brown sugar in a small bowl. Mix thoroughly to create a uniform seasoning blend.

2.Pat the lamb chops dry with paper towels to ensure a good sear. Generously rub the seasoning mixture onto both sides of each lamb chop, pressing it firmly into the meat to adhere well.

3.Heat a cast-iron skillet or grill over medium-high heat. Add a small amount of olive oil to the pan if needed to prevent sticking. Once the skillet or grill is hot and shimmering, place the lamb chops on it.

4.Sear the lamb chops for about 4-5 minutes on each side for medium-rare doneness, aiming for an internal temperature of 130°F (54°C). Adjust the cooking time if you prefer your lamb more or less cooked.

5.Remove the lamb chops from the heat and transfer them to a plate. Loosely cover with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute, ensuring tender and flavorful meat before serving.