Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

In a small bowl, mix cumin and coriander.

Step 2

Rinse lamb and pat dry. Sprinkle chops generously on both sides with salt and pepper, then coat both sides with spice mixture, patting so it adheres.

Step 3

Pour olive oil into a 12-inch ovenproof frying pan over medium-high heat. When hot, set lamb chops slightly apart in pan; cook, turning once, until well browned on both sides, 3 to 4 minutes total (take care not to scorch spices).

Step 4

Transfer pan to a 325° regular or convection oven and bake until an instant-read thermometer inserted horizontally into center of lamb reaches 125° for rare, 7 to 8 minutes, or 135° for medium-rare, 9 to 10 minutes.

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