Coriander-Crusted Lamb Chops
Serves 2. Recipe contributed by Jeri Flynn is from “Saintsational!” by St. Alban’s Chapel and Episcopal University Center (Anglican) at LSU.
4 lamb rib chops, cut 1-inch thick
1 large clove garlic, minced
1/4 tsp. minced fresh ginger
3/4 tsp. cumin seeds, crushed
3/4 tsp. coriander seeds, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
1 tbl. olive oil
1. Trim fat from chops and place them on a flat plate. Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover chops with plastic wrap and marinate in the refrigerator about 30 minutes.
2. Heat a lightly oiled grill pan over high heat (until almost smoking), then add the chops and sear about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 31/2 minutes for medium. Allow the chops to rest 5 minutes before serving.
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