Spice-Rubbed Lamb Chops

Rosh Hashanah. 5786. Twelve people. The round challah, the brisket, the honey cake. Marvin's photo. Sophie's matzo balls. Ethan's four questions. The story of the new year, told again, as it has been told for five thousand years, at tables with empty chairs and full plates and the specific, irreducible hope that this year will be sweet.

I brought Marvin his plate — challah with honey, brisket, honey cake. He ate. The eating is slower now. The chewing is more deliberate. The swallowing requires more attention. The decline is in the eating now, in the physical mechanics of a body that is following the mind downward, and the downward is the trajectory, and the trajectory is the disease, and the disease is the fact, and the fact is: Marvin is still here. Still eating. Still receiving the food I bring. Still here.

5786. Another year. The prayer: let the oil last. Let the brisket hold. Let the chain not break. Let the year be sweet. The honey is on the challah. The prayer is in the honey. The sweetness is the asking. I ask.

There is always more food than the story names — the brisket is the center, but the table holds everything else too, and in our family lamb has always had a place there, earthy and aromatic and ancient in its own way. This year, watching Marvin eat slowly and deliberately, I thought about what food asks of us: attention, presence, the willingness to sit with what is in front of you. These spice-rubbed lamb chops demand exactly that — a little patience, a good sear, and the trust that something simple, handled with care, becomes something worth gathering around.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

8 bone-in lamb loin chops (about 1 inch thick)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
Lemon wedges, for serving

Instructions

Make the spice rub. In a small bowl, combine cumin, smoked paprika, coriander, garlic powder, cinnamon, cayenne, salt, and black pepper. Stir in the minced garlic and chopped rosemary until a coarse paste forms.
Coat the chops. Pat the lamb chops dry with paper towels. Drizzle with olive oil, then press the spice rub evenly onto both sides of each chop, covering completely. Let rest at room temperature for 10 minutes.
Heat the pan. Place a large cast-iron skillet or heavy pan over medium-high heat until very hot, about 2 minutes. You want a proper sear — do not rush this step.
Sear the chops. Add the lamb chops in a single layer without crowding. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and cook another 3–4 minutes for medium-rare (internal temperature 135°F), or 5 minutes for medium (145°F).
Rest and serve. Transfer chops to a plate and tent loosely with foil. Rest for 5 minutes — this step matters. Serve with lemon wedges alongside.

Nutrition (per serving)

Spice-Rubbed Lamb Chops — For the Table That Holds Everything