Spiced Lamb Chops with Rosemary Crumbs
Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
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.
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