Coriander-and-Chile-Rubbed Lamb Chops

1. 1

   Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade.

2. 2

   Marinate 20 minutes.

3. 3

   Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate.

4. 4

   Pat chops dry and season well with salt.

5. 5

   Dip both sides of each chop into spice mixture to coat.

6. 6

   Preheat oven to 450F.

7. 7

   Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch).

8. 8

   Transfer chops to a large shallow (1-inch-deep) baking pan as browned.

9. 9

   When all chops are browned, roast in middle of oven 10 minutes for medium-rare.

10. 10

    Remove string before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.