Indian-Rubbed Lamb Chops

1. 1

   Measure out the spices into a wide, shallow dish along with the salt, adn mix to combine.

2. 2

   Dip the lamb chops into the spice mixture, dusting them well on all sides.

3. 3

   Warm the oil in a frying pan, then fry the chops for about 2-3 minutes a side, depending on thickness, over a medium heat. They should look darkly burnished - and juicily pink within - when cooked.

4. 4

   The spice rub can be mixed together up to 1 month ahead. Store in airtight container or jam jar in a cool, dark place.

5. 5

   Further Note: Leftover lamb can be stored in fridge, tightly wrapped in foil, for up to 3 days, and can be frozen in an airtight container for up to 2 months.

* Per serving · 4 servings · Values may vary.