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Spiced Lamb Chops with Rosemary Crumbs

Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
Total time 1 hr, 30 mins
Yield Serves 10
Great for cocktail parties since you can eat them one-handed.

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

Nutrition Information

  • calories 146
  • caloriesfromfat 54 %
  • protein 15 g
  • fat 8.8 g
  • satfat 2.2 g
  • carbohydrate 1.3 g
  • fiber 0.2 g
  • sodium 203 mg
  • cholesterol 45 mg

How to Make It

  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.

  2. Pulse croutons, lemon zest, and remaining salt and rosemary in a food processor into coarse crumbs.

  3. Heat grill to high heat (450° to 550°). Grill lamb, turning once, 6 to 8 minutes for medium rare. Sprinkle with crumb mixture.

  4. Note: Nutritional analysis is per chop.