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Makes 4 servings
Prep Time: 10 minutes, stand time 1 hour
Cook Time: 15 to 25 minutes
1 tablespoon fennel seed
1 tablespoon cumin seed
1½ teaspoons kosher salt
2 teaspoons each: coriander seed, cracked pepper, minced garlic, oregano and lime zest
½ teaspoon each: thyme and rosemary
8 lamb loin chops, 1-inch thick
4 tablespoons olive oil
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. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and let stand for at least 1 hour.
Preheat oven to 400 degrees. Heat two oven-proof large skillets over medium-high heat; add 2 tablespoons of oil to each pan and bring just to the smoking point. Place four lamb chops in each hot pan and sear for 5 minutes; turn lamb to sear the second side for an additional 2 minutes. Place the pans into the oven and continue to cook the chops for 5 to 10 minutes or until lamb is cooked to your liking.
For more great lamb recipes, visit Lean on Lamb, http://leanonlamb.com