James Carrier
YieldsMakes 4 servings
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.

Spiced Lamb Chops