Colander-Crusted Lamb Chops

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.