su-Spiced Lamb Chops with Rosemary Crumbs
Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
YieldsServes 10Total Time1 hr 30 mins
AuthorAmy Machnak,
Great for cocktail parties since you can eat them one-handed.

How to Make It

Step 1
1

Put lamb in a large bowl. Add oil, garlic, spices, 1/2 tsp. salt, and 1/2 tsp. rosemary, tossing to coat evenly. Chill, covered, at least 1 hour and up to 1 day ahead.

Step 2
2

Pulse croutons, lemon zest, and remaining salt and rosemary in a food processor into coarse crumbs.

Step 3
3

Heat grill to high heat (450° to 550°). Grill lamb, turning once, 6 to 8 minutes for medium rare. Sprinkle with crumb mixture.

Step 4
4

Note: Nutritional analysis is per chop.

Ingredients

 2 frenched racks of lamb (about 2 1/2 lbs. total), cut between the bones into chops
 3 tablespoons olive oil
 1 large garlic clove, minced
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander
 1 teaspoon kosher salt, divided
 1 teaspoon chopped fresh rosemary
 1/2 cup plain or garlic croutons
 1 teaspoon lemon zest

Directions

Step 1
1

Put lamb in a large bowl. Add oil, garlic, spices, 1/2 tsp. salt, and 1/2 tsp. rosemary, tossing to coat evenly. Chill, covered, at least 1 hour and up to 1 day ahead.

Step 2
2

Pulse croutons, lemon zest, and remaining salt and rosemary in a food processor into coarse crumbs.

Step 3
3

Heat grill to high heat (450° to 550°). Grill lamb, turning once, 6 to 8 minutes for medium rare. Sprinkle with crumb mixture.

Step 4
4

Note: Nutritional analysis is per chop.

Spiced Lamb Chops with Rosemary Crumbs