Ingredients

• 4 teaspoons ground cumin
• 2 teaspoons caraway seeds
• 1 teaspoon kosher salt,, divided
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground pepper
• 8 lean lamb loin chops, trimmed (about 2 pounds)
• 4 teaspoons canola oil
• 1 small shallot, minced
• 1/4 cup chopped dates, (optional)
• 1 pound chard, stems removed, leaves chopped
• 1/4 cup pine nuts, toasted (see Tip)

---

Cooking Directions

Step 1

Combine cumin, caraway, 3/4 teaspoon salt, crushed red pepper and pepper in a small bowl. Rub both sides of lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 more minutes per side for medium. Transfer to a plate; tent with foil to keep warm.

Step 2

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallot and dates (if using); cook, stirring, until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops.