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Weeknight Blackened Lamb with Kale

Lamb loin chops with a deep paprika-and-herb blackened crust, served over garlicky kale cooked in the same skillet. Ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method

Ingredients
  

  • 8 lamb loin chops about 800 g (1 3/4 lb) total, 2.5 cm (1 inch) thick
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon fine salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne
  • 2 tablespoons ghee or avocado oil 30 ml
  • 300 g 10 oz lacinato or curly kale, stems removed, chopped
  • 3 garlic cloves thinly sliced
  • 2 tablespoons water 30 ml
  • 1 tablespoon butter 14 g
  • 1 tablespoon lemon juice 15 ml
  • Pinch of salt

Method
 

  1. Mix both paprikas, salt, garlic powder, onion powder, pepper, thyme, oregano and cayenne.
  2. Pat the chops dry and press the rub onto every surface. Rest 15 minutes.
  3. Strip and chop the kale, and dry it well.
  4. Heat a cast iron skillet over high heat for 4 to 5 minutes, until a drop of water vanishes almost instantly.
  5. Add the ghee or oil, then the chops. Sear 3 to 4 minutes without moving them, until the crust is deep brick-dark and smells toasty, not acrid.
  6. Flip and cook another 3 to 4 minutes. Check the thickest part with a thermometer. The safe minimum for lamb chops is 63°C (145°F).
  7. Rest the chops on a plate for 3 minutes.
  8. Lower the heat to medium. If the pan smells burnt, wipe out the debris first. Stir in the garlic for 20 to 30 seconds, then add the kale and water and toss 3 to 4 minutes until bright green and tender.
  9. Off the heat, stir in the butter, lemon juice and pinch of salt. Serve the chops over the kale.