SPICES LAMB CHOPS with Herb Salad and Pickled Radish

See all

2 portions


30 minutes


  • 6 Quebec lamb chops (about 100g each)
  • Spice mix: Paprika 5ml - Cumin seeds 5ml - Onion powder 5ml - Garlic powder 5ml - Cinnamon 2ml
  • 2 cups arugula
  • 6-10 sprigs of: Parsley, Coriander, Fresh Oregano
  • 1/2 white onion, thinly sliced
  • 1-2 radishes, thinly sliced
  • 60g feta cheese
  • 1/4 cup red wine vinegar
  • 1 tbsp. White sugar
  • 1 lemon
  • Olive oil
  • Salt and pepper


  1. Put the radish in a bowl. Put 1/2 cup of water, the vinegar, a pinch of salt and the sugar in a small saucepan. Bring to a boil. Pour over the radishes and leave to marinate.
  2. Pat the lamb chops dry and cover them with the spices and a drizzle of oil. Salt and pepper.
  3. Heat a skillet over medium heat and cook the chops 4-6 minutes on each side.
  4. Let stand 1 to 2 minutes before serving.
  5. Mix the arugula with the herbs, onion, radish and lemon juice to taste. Salt and pepper.
  6. Serve the chops with the salad topped with crumbled feta.
  7. This dish goes very well with roast potatoes or rice pilaf.

A recipe by Gabrielle Pellerin.

Chef’s Tip

This is a very beautiful dish to serve in the center of the table on a large plate to impress your guests.