Autumn-Spiced Tomahawk Lamb Chops
November 17, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4 - 6 (easily scalable!)
Ingredients
- (8 chops, about 1½-2 inches thick) Tomahawk Lamb Chop
- 3 tablespoons of olive oil
- 3 cloves of garlic, finely minced
- 1 tablespoon of fresh rosemary, chopped
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- ½ teaspoon of smoked paprika
- 2 tablespoons of maple syrup
- Zest and juice of 1 orange
- 1½ teaspoons of salt
- ½ teaspoon of freshly ground black pepper
- 1 tablespoon of butter
- ½ cup of chicken stock or dry white wine
- (optional) roasted butternut squash cubes, pomegranate seeds, and fresh thyme to garnish
Directions
- Prepare the marinade: In a small bowl, mix the olive oil, garlic, rosemary, cinnamon, cumin, smoked paprika, maple syrup, orange zest, orange juice, salt, and black pepper.
- Marinate the chops: Place the lamb chops in a shallow dish or a large resealable bag. Rub the spice and maple mixture all over the meat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.
- Preheat the oven: Set your oven to 400 °F (200 °C).
- Sear the chops: Heat a large ovenproof skillet over medium-high heat. Add a drizzle of olive oil. Sear the lamb chops for 2-3 minutes per side, until they are golden brown.
- Deglaze the pan: Reduce the heat slightly, add the butter, and pour in the chicken stock or wine. Scrape up any browned bits from the bottom of the pan to add extra richness to the sauce.
- Roast the lamb: Transfer the skillet to the oven and roast for 10-15 minutes, depending on thickness, until the internal temperature reaches 135 °F (57 °C) for medium-rare or 145 °F (63 °C) for medium.
- Rest and serve: Remove the chops from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 10 minutes. Spoon the pan juices over the meat. Garnish with roasted squash cubes, pomegranate seeds, and fresh thyme if desired.
Complementary Sides:
- Roasted root vegetables
- Garlic mashed potatoes, scalloped potatoes or seasoned potato wedges
- Braised greens such as kale or Swiss chard
- Simple garden salad
- Apple or pear chutney for a sweet accent
Frequently Asked Questions:
Can I prepare this recipe ahead of time?
Yes, you can marinate the lamb up to 4 hours in advance. Seared chops can be refrigerated and roasted just before serving.
Can I use a different cut of lamb?
Yes, rib chops or loin chops can be used, adjusting cooking time as needed.
Do I have to sear the lamb first?
Searing isn’t essential, but it adds a lovely depth of flavour and colour to the meat. If you have time, it’s worth the extra step.
How do I store leftovers?
Wrap leftover lamb in foil or place it in an airtight container. Store in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat gently to keep it tender.
Is this recipe kid-friendly?
Yes, this recipe can be kid-friendly with a few adjustments. The warm autumn spices like cinnamon, cumin, and smoked paprika are generally mild, but you can reduce or omit the cumin and paprika if your kids prefer simpler flavours.
