Lamb Chops with Spiced Salt Rub
James Carrier
How to Make It
Step 1
1
In a blender, whirl 3 tablespoons coriander seeds and 2 tablespoons fennel seeds until finely ground. Add 2 tablespoons fine sea salt, 1 tablespoon dried thyme, and 1/2 tablespoon coarse-ground pepper; whirl to combine.
Step 2
2
Rub about 1/2 tablespoon salt mixture into each of 6 lamb loin chops (6 to 8 oz. each). Wrap airtight and chill at least 4 hours or up to 1 day.
Step 3
3
Unwrap lamb chops. Pour 1 tablespoon vegetable oil into a 10- to 12-inch nonstick pan over medium-high heat and swirl pan to coat. Add chops and cook, turning occasionally, until surface is brown and center is pink (cut to test), 8 to 12 minutes.
Ingredients
3 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons fine sea salt
1 tablespoon dried thyme
1/2 tablespoon coarse-ground pepper
6 lamb loin chops (6 to 8 oz. each)
1 tablespoon vegetable oil
Directions
Step 1
1
In a blender, whirl 3 tablespoons coriander seeds and 2 tablespoons fennel seeds until finely ground. Add 2 tablespoons fine sea salt, 1 tablespoon dried thyme, and 1/2 tablespoon coarse-ground pepper; whirl to combine.
Step 2
2
Rub about 1/2 tablespoon salt mixture into each of 6 lamb loin chops (6 to 8 oz. each). Wrap airtight and chill at least 4 hours or up to 1 day.
Step 3
3
Unwrap lamb chops. Pour 1 tablespoon vegetable oil into a 10- to 12-inch nonstick pan over medium-high heat and swirl pan to coat. Add chops and cook, turning occasionally, until surface is brown and center is pink (cut to test), 8 to 12 minutes.
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