Lamb Chops with Cumin, Cardamom, and Lime

1. 1

   Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb.

2. 2

   Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated.

3. 3

   Marinate at room temperature, turning bag occasionally, 15 minutes.

4. 4

   Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare.

5. 5

   Transfer cooked lamb to a platter.

6. 6

   Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner.

7. 7

   Transfer to platter and let stand 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.