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James Carrier Photo by: James Carrier

Lamb Chops with Spiced Salt Rub

Sunset MARCH 2004

  • Yield: Makes 4 to 6 servings


  • 3 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 2 tablespoons fine sea salt
  • 1 tablespoon dried thyme
  • 1/2 tablespoon coarse-ground pepper
  • 6 lamb loin chops (6 to 8 oz. each)
  • 1 tablespoon vegetable oil


1. In a blender, whirl 3 tablespoons coriander seeds and 2 tablespoons fennel seeds until finely ground. Add 2 tablespoons fine sea salt, 1 tablespoon dried thyme, and 1/2 tablespoon coarse-ground pepper; whirl to combine.

2. Rub about 1/2 tablespoon salt mixture into each of 6 lamb loin chops (6 to 8 oz. each). Wrap airtight and chill at least 4 hours or up to 1 day.

3. Unwrap lamb chops. Pour 1 tablespoon vegetable oil into a 10- to 12-inch nonstick pan over medium-high heat and swirl pan to coat. Add chops and cook, turning occasionally, until surface is brown and center is pink (cut to test), 8 to 12 minutes.


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Lamb Chops with Spiced Salt Rub recipe