6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged
Directions
Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.
~Source: Rachael Ray
Patti’s Notes: Loin chops are the ones that look like tiny t-bones. If you don’t have a grill or grill pan you can put these under the broiler. That’s how Rachael made them when I saw her demo of this recipe. She also made a sauce: 1 ½ cups chicken stock and 1 cup dates. Reduce down to a sauce. I didn’t try it but it received great reviews.
This is a tasty blend of spices. I smash my coriander seeds a little to release more flavor. Put them in a zip bag and hit them with a hammer! Don’t pulverize them, just a quick tap to snap open the seeds.
PSA for ladies: if you have a French manicure, the rub WILL STAIN YOUR NAILS. I would recommend using a latex glove.
Easy Meter: PDE (Pretty Darn Easy)
Serving suggestions: goes great with couscous but this time I made them with corn and coleslaw.
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