By RFChef Grilled, Main Dish
April 12, 2016
If lamp chop are on the menu, then you will need to give this recipe a try.
1In dry skillet, toast fennel, cumin, coriander and pepper a few minutes until aromatic; let cool and grind coarsely in spice grinder or blender.
2Stir in salt, garlic, oregano and lime zest. Rub both sides of each lamb chop with about 1 tablespoon of spice mixture; cover and let stand at least 1 hour.
3Preheat oven to 400°F. Heat 2 oven-proof large skillets over medium-high heat; add 2 tablespoons of oil to each pan and bring just to smoking point.
4Place four lamb chops in each hot pan and sear 5 minutes; turn lamb to sear second side an additional 2 minutes.
5Place pans into oven and continue to cook chops 5 to 10 minutes or until lamb is cooked to your liking.
source: Family Features
1 tablespoon fennel seed
1 tablespoon cumin seed
1 1/2 teaspoons kosher salt
2 teaspoons each: coriander seed, cracked pepper, minced garlic, oregano and lime zest
1/2 teaspoon each: thyme and rosemary
8 lamb loin chops, 1 inch thick
4 tablespoons olive oil