Adobo-Crusted Lamb Loin Chops

Ingredients

• 1 tablespoon fennel seed
• 1 tablespoon cumin seed
• 2 teaspoons coriander seed
• 1/2 teaspoon dried rosemary
• 2 teaspoons cracked pepper
• 1/2 teaspoon kosher salt
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons lime zest
• 8 lamb loin chops, 1-inch thick
• 4 tablespoons olive oil

Directions

1. In a dry skillet, toast fennel, cumin, coriander, rosemary and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender.
2. Stir in salt, garlic, oregano, thyme and lime zest.
3. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and let stand for at least 1 hour.
4. Preheat oven to 400F.
5. Heat two oven-proof large skillets over medium-high heat; add 2 tablespoons of olive oil to each pan and bring just to the smoking point.
6. 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.
7. 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.

Recipe Yield: Makes 4 servings