Lamb Chops with Basmati Rice

Ingredients

• 1 cup chicken broth
• 1/2 cup basmati rice
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground fennel seed
• 1 teaspoon kosher salt
• 4 (1 1/2-inch-thick) lamb loin chops (about 2 lb.)

Preparation

1. In a medium saucepan, bring chicken broth to a boil. Stir in rice and return to a boil, then reduce heat. Cover and simmer until rice has absorbed all liquid, about 20 minutes.
2. Preheat broiler. In a bowl, combine olive oil, garlic, cumin, coriander, fennel and salt. Place all four lamb chops in a resealable plastic bag and pour wet rub over them. Seal bag and rub chops so that marinade fully covers them. Let them sit for about 5 minutes.
3. Place lamb chops on a broiler pan or a foilcovered baking sheet. Broil 4 inches from heat for about 4 minutes per side for medium rare. Remove chops from oven and set aside to rest for 7 to 10 minutes. Serve warm with rice.