Spiced Lamb Chops
James Carrier
Notes: Accompany these pungent cumin- and coriander-spiced lamb chops -- two per serving -- with couscous flavored with grated lemon peel and cooked carrots.
How to Make It
Step 1
1
In a small bowl, mix cumin and coriander.
Step 2
2
Rinse lamb and pat dry. Sprinkle chops generously on both sides with salt and pepper, then coat both sides with spice mixture, patting so it adheres.
Step 3
3
Pour olive oil into a 12-inch ovenproof frying pan over medium-high heat. When hot, set lamb chops slightly apart in pan; cook, turning once, until well browned on both sides, 3 to 4 minutes total (take care not to scorch spices).
Step 4
4
Transfer pan to a 325° regular or convection oven and bake until an instant-read thermometer inserted horizontally into center of lamb reaches 125° for rare, 7 to 8 minutes, or 135° for medium-rare, 9 to 10 minutes.
Ingredients
1 1/2 tablespoons ground toasted cumin seeds
1 1/2 tablespoons ground toasted coriander seeds
8 lamb loin chops (each 1 to 1 1/4 in. thick and about 4 oz.), fat trimmed
Salt and fresh-ground black pepper
1 tablespoon olive oil
Directions
Step 1
1
In a small bowl, mix cumin and coriander.
Step 2
2
Rinse lamb and pat dry. Sprinkle chops generously on both sides with salt and pepper, then coat both sides with spice mixture, patting so it adheres.
Step 3
3
Pour olive oil into a 12-inch ovenproof frying pan over medium-high heat. When hot, set lamb chops slightly apart in pan; cook, turning once, until well browned on both sides, 3 to 4 minutes total (take care not to scorch spices).
Step 4
4
Transfer pan to a 325° regular or convection oven and bake until an instant-read thermometer inserted horizontally into center of lamb reaches 125° for rare, 7 to 8 minutes, or 135° for medium-rare, 9 to 10 minutes.
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