American Cuisine
Ingredients:
- 1 tbsp fennel seed
- 1 tbsp cumin seed
- 2 tsp coriander seed
- 2 tsp cracked pepper
- 1 ½ tsp kosher salt
- 2 tsp minced garlic cloves
- 2 tsp fresh oregano leaves
- 2 tsp lime zest
- ½ tsp fresh thyme
- ½ tsp rosemary leaves
- 8 lamb loin chops, 1 inch thick
- ¼ cup olive oil
Directions:
- In a dry skillet, toast fennel, cumin, coriander and
pepper for a few minutes until aromatic; let cool and grind coarsely in a spice
grinder or blender.
- Stir in salt, garlic, oregano and lime zest.
- Add the thyme and rosemary to the spice mixture.
- Rub both sides of each lamb chop with about a tablespoon
of the spice mixture; cover and marinate for at least 1 hour.
- Heat ovenproof large skillet over medium-high heat; add 2
tbsp of oil, heating until it shimmers.
- Place lamb chops in hot pan and sear for 3 minutes; turn
lamb to sear the second side for an additional 3 minutes.
- Place the pans into the 400ยบ F oven; bake for 5 to 10
minutes or until lamb is cooked to your liking.
- Serve with a chilled bottle of white wine, mashed
potatoes and your favorite vegetable side dish.