Colander-Crusted Lamb Chops Colander-Crusted Lamb Chops Jeri Flynn March 13, 2013 Comments 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.